Cauliflower Rigatoni Cheese

Halve any large cauliflower florets. Pop the florets onto a baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the Italian style herbs. Toss to coat then spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 15-20 mins. Turn halfway through.

Meanwhile, when boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. While the pasta cooks, pop the panko breadcrumbs into a medium bowl and add the olive oil for the crumb (see ingredients for amount). Season with salt and pepper, mix together, then set aside.

Put a large frying pan on medium-high heat. Add the oil for the flour (see ingredients for amount) and the onion. Cook until softened and golden, 5-6 mins. Stir in the flour and cook until it forms a paste-like roux, 1-2 mins. Gradually, stir in the water for the sauce (see ingredients for amount) and veg stock paste. Bring to the boil, then reduce the heat slightly and simmer until thickened, 1-2 mins, stirring continuously. Mix in the creme fraiche, then remove from the heat.

Add the Cheddar to the sauce and stir until melted. Taste and add salt and pepper if needed. Stir the cooked pasta and cauliflower through the sauce with a splash of water to loosen if you need to. Spoon into a medium-sized ovenproof dish and sprinkle the crumbs evenly over the top. Bake on the top shelf of your oven until the crumbs are golden, 8-10 mins.