Preheat oven to 200°C/180°fan/Gas 6 and line a baking tray with baking paper. Put florets in a bowl and toss in oil; season. Put on tray and bake for 30 minutes, turning occasionally, until lightly golden. Transfer to a 2 litre (3½ pint) ovenproof baking dish, cover and keep warm.
Meanwhile, cook macaroni according to packet’s instructions. Drain, mix with florets, cover and keep warm.
Melt butter in a pan, stir in flour and cook gently, stirring, for 1 minute. Remove from heat and whisk in milk. Return to heat and boil, stirring, until thickened. Simmer for 1 minute.
Remove from heat, stir in mustard and 200g (7oz) cheese. Pour into cauliflower mixture; mix well. Top with remaining cheese and breadcrumbs.
Put dish on a baking tray and bake for 30 minutes until piping hot. Serve with salad, if liked.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
Strictly Necessary Cookies