Cauli Mac & Cheese

Boil a kettle (used in step 2)

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the cauliflower into similar size pieces - roughly the size of a ping pong ball

Bring a large pot of water to the boil with salt (optional) and add the pasta

Cook for 8 min, adding the cauliflower halfway through the cooking time

Drain and reserve the pan

Cut the tallegio (including the rind) into 2cm pieces, ready for step 4

Return the pot to a medium heat and melt 30g (60g) of butter

Once melted stir in 30g (60g) of flour and cook for 2 min, stirring constantly with a wooden spoon

This is your roux

Whisk 300ml (600ml) of milk and 100ml (200ml) of boiling water gradually into the roux

Cook for 5 min, stirring constantly, or until the sauce has the same consistency as double cream

Combine the dijon, half the taleggio, drained pasta and cauliflower and season generously

Transfer to the oven-proof dish, tuck the remaining half of taleggio in amongst the pasta and sprinkle with breadcrumbs

Cook in the oven for 5 min

Then grill on high for a further 5 min

Chop the tomato up finely

Chop the capers finely

Combine the tomatoes, capers, 1 tbsp (2 tbsp) olive oil, salt and pepper to taste

This is your salsa