Cauliflower Mac and Cheese with Bacon Lardons

Halve any larger cauliflower florets and pop them into a ovenproof dish. Drizzle with oil and season with salt and pepper, then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Meanwhile, when your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together

While the pasta cooks, heat the oil for the roux(see ingredients for amount) in a saucepan on medium high heat. When the oil is hot, stir in the flour (see ingredients for amount). Cook until it forms a paste, 1-2 mins - you've made a roux! Gradually stir in the waterfor the sauce (see ingredients for amount) and the vegetable stockpaste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the Cheddar cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed. Return the pan to low heat and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. Stir the roasted cauli and the cooked pasta through the sauce, then pour into the ovenproof dish. Turn your grill on to high.

Sprinkle the blue cheese crumb evenly over the top, then grill the mac and cheese on the top shelf of your oven until the crumb is golden, 3-5 mins. Serve your pasta in bowls with the sriracha drizzled over the top (careful, it's hot - add less if you don't like heat). Enjoy!