Cauliflower and Cheese Pasta Bake

This is my take on what the Yanks would call 'Mac 'n' Cheese'. It is a filling, tasty and relatively economical meal ... great for filling up kids while sneaking some healthy, antioxidant-rich cauliflower in there too.

Ingredients

½ head of cauliflower

100g low-fat cheddar cheese

100g Parmesan cheese

A bunch of parsley

400g pasta of your choice

200g crème fraiche

Sea salt and black pepper to season

Method

• Cut the cauliflower head into small florets and finely chop the stalk (don’t waste it!). Grate the two cheeses and chop the parsley finely

• Bring a large pot of salted water to the boil and add the pasta and cauliflower.

• Cook according to the pasta packet’s instructions.

• In the meantime place a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Add in the crème fraiche and give it a good stir. Then gently melt the cheddar and the Parmesan cheese into the crème fraiche and after that add the chopped parsley and season with the salt and pepper. Remove the bowl from the heat with a pair of oven gloves – beware of the steam – and set aside.

• When the pasta and cauliflower are cooked, drain in a colander, reserving the cooking water.

• Return the pasta and cauliflower to the pot and place onto the heat, add in the crème fraiche mixture and stir in well. Add in a splash or two of the cooking water to loosen it all up a bit.

• You can serve it like this, wet and gooey, or transfer to an oven dish and place under a hot grill for a few minutes to crisp up the top, making it golden and gorgeous!