Easy cauliflower macaroni cheese

Method

1. Cook all the cauliflower in a large pan of salted boiling water for 8-10 minutes until the florets are tender. Using a slotted spoon, remove the florets to a plate and cook the thick stems for 4-5 minutes longer. Drain.
2. Cook the pasta according to the packet instructions until just al dente, then drain and set aside. Heat the oven to 190°C/170°C fan/gas 5.
3. Meanwhile, melt the butter with the garlic in a large pan over a medium heat. Add the flour and mix to a paste with a wooden spoon. Cook for 2-3 minutes until it starts to smell biscuity, then slowly add the milk, whisking constantly, and simmer until thick enough to coat the back of a spoon – about 5 minutes. Add the mustard, grated cheddar and nutmeg with a good pinch of salt and pepper and mix in with a wooden spoon until well combined.
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4. Add the cauliflower and cooked pasta to the sauce and mix until well coated, then pour into the baking dish and poke the camembert slices into the top. Bake for 20 minutes or until golden and bubbling.