Lighter Cauliflower Mac 'N' Cheese

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

Boil a full kettle

Add the conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for an initial 4-5 min

Meanwhile, chop the cauliflower stalk[s] into rough, bite-sized pieces

Chop the cauliflower head[s] into small florets

Add 200g [400g] of cauliflower florets (you'll use the rest later!) to the pot with the conchiglie and cook for a further 4-5 min or until everything is cooked through and tender

Once done, drain and set aside in the colander

Reserve the pot for later

Meanwhile, peel and roughly chop the brown onion[s]

Peel and roughly chop the garlic

Dissolve the veg stock mix in 250ml [450ml] boiled water

Return the reserved pot to a medium heat with 1/2 tbsp [1 tbsp] olive oil

Once hot, add the chopped onion and garlic with a pinch of salt and cook for 3-4 min or until starting to soften

Add the veg stock with 200g [400g] of the reserved cauliflower stalks and florets to the pot and cook for 8-10 min until softened

Tip: Roast any remaining cauliflower with some spices for a tasty snack!

Once softened, remove the pot from heat and add the soft cheese, Dijon mustard and a generous grind of black pepper – this is your cauliflower mixture

Blitz the cauliflower mixture with a (stick) blender until smooth – this is your cauliflower sauce

Tip: Alternatively, transfer everything to a food processor and blitz!

Return the drained pasta & cauliflower to the pot with the cauliflower sauce and give everything a good mix up

Transfer to an oven-proof dish and top with grated Italian hard cheese

Put the dish in the oven for 15-20 min or until bubbling and golden

Chop the cherry tomatoes into quarters

Wash the rocket, then pat it dry with kitchen paper and add it to a large bowl

Add the chopped cherry tomatoes and balsamic vinegar to the rocket and gently mix together – this is your balsamic dressed salad