Ingredients
- 300g rigatoni or pasta of choice
- 1 head cauliflower, broken into small florets
- 2 tbsp butter
- 2 tbsp flour
- 1 heaped tsp dijon mustard
- 500ml milk
- 220g cheddar cheese, roughly grated
1 Boil the pasta in a large pot of salted water. Add the cauliflower to the pot for the final five minutes. Drain and place into a buttered oven proof dish.
2 Meanwhile, melt the butter in a pan over a medium heat, add the flour and whisk to combine.
3 Whisk in the mustard and turn the heat down as low as it will go. Leave the flour and mustard cook for a few seconds before slowly whisking in the milk.
4 Add the grated cheese and increase the heat, simmering gently until it becomes a smooth sauce and the cheese melts.
5 Pour the sauce over the pasta and cauliflower. Top with a handful more cheddar and place in a hot oven at 200C for 10 minutes until bubbling and golden.
6 Serve with a green salad and slices of seasoned tomatoes.
