Serves 4
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To serve:

  1. Cook the cauliflower in a steamer or a pan of boiling water for four minutes. Remove half of the cauliflower and set aside. Give the remaining cauliflower another 2-3 minutes until soft, then drain and set aside.
  2. Melt the butter in a pan over a medium-high heat. Stir in the flour and cook for two minutes, stirring constantly. Gradually add the stock and milk, whisking all the time to get a smooth sauce. Add the mustard, if using.
  3. Add the cheese and the second, softer batch of cauliflower. Use a stick blender to whizz the sauce until completely smooth. Season with plenty of black pepper and a little salt, if needed.
  4. Preheat the oven to 190˚C/170˚C/gas mark 5. Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions.
  5. Drain the pasta, then stir in the remaining cauliflower and pour over the sauce. Transfer to an ovenproof dish and sprinkle over some extra cheese, if desired.
  6. Bake for 25-30 minutes until golden and bubbling. Serve with a green salad or peas.

Test Kitchen Tip: To make this vegan, swap in suitable substitutes for the butter, milk and cheese. If using vegan cheese, you can add two tablespoons of nutritional yeast for extra cheesiness!

Nutrition Facts

Per serving: 467kcals, 19.2g fat (11.8g saturated), 56.9g carbs (6g sugars), 18.1g protein, 3.8g  fibre, 0.495g