Cauliflower Cheese Bean & Orzo Bowl With Herby Crumbs

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Cut your cauliflower into small florets and cut the stem[s] into bite-sized pieces (discard the leaves)

Add the chopped cauliflower to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 18-22 min or until tender and golden

Add your orzo to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo and return to the pot

Meanwhile, grate your cheddar cheese finely

Chop your parsley finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add your panko breadcrumbs and cook, stirring often, for 3-4 or until golden brown

Once golden brown, remove from the heat and add 1/3 of the chopped parsley (save the rest for later!) and your crispy onions – this is your herby crumb

Add your cannellini beans (no need to drain!) with all the bean water to the pot with the cooked orzo

Add your soft cheese with your Dijon mustard, Chinese rice wine, vegetable stock mix, umami seasoning, grated cheese, remaining parsley and a pinch of salt and pepper

Return to a low heat, give everything a good mix up and cook for 1-2 min or until the cheese is melted and everything is warmed through

Add the roast cauliflower florets to the pot and stir it all together – this is your cauliflower cheese bean & orzo

Tip: Add a splash of water if it's looking a little dry!