Ingredients

• 1 Cauliflower 600g (including stems and leaves)
• 300g Mixed pasta (wholemeal is best)
• 50g Butter
• 150g Diced white onions
• 50g Plain flour
• 1 litre Semi-skimmed milk
• 400g Mixed grated cheese
• 100g Mixed bread (stale bread crusts, use it up)

Method

• Preheat oven to 400°F (200°C) and grease a casserole dish or cast-iron frying pan with butter or oil.
• Boil pasta in boiling water, according to the package directions; drain and set aside.
• Add the cauliflower florets into boiling water until fork tender.
• In a large saucepot, melt butter over medium-low heat until foamy.
• Add onion and cook 3–5 minutes until softened.
• Stir in flour and continue to cook, while stirring, for 3 minutes.
• Slowly whisk in milk to prevent lumps from forming, stirring until thickened, about 3–5 minutes.
• Add the grated cheese and keep on low heat until melted.
• Fold in the cooked pasta and remaining chopped cauliflower into the cheese sauce.
• Spoon into a greased dish.
• Place the breadcrumbs in a bowl and mix in the remaining cheese.
• Sprinkle on top of your cauliflower and pasta mix and bake in over for approximately 15 - 20 minutes or until bubbling and browned on top.