Cauliflower Bacon Mac & Cheese

Meanwhile, finely slice the spring onion, keeping the white and green parts separate. Chop the bacon into 1 cm squares. Finely grate the Parmesan cheese.

Add the macaroni to the boiling water. Cook for 8 minutes or until ‘al dente’. Drain, return to the pan and drizzle with olive oil to prevent sticking.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook for 6-7 minutes or until golden and crispy. Drain on a plate lined with paper towel. Return the frying pan to a medium-high heat with the butter. Add the white parts of the spring onion and cook for 1-2 minutes or until fragrant.

Add the plain flour to the pan with the spring onion and cook, stirring, for 2 minutes or until thickened. Reduce the heat to low and add the thickened cream and Parmesan cheese. Crumble in the chicken stock and stir for 2 minutes or until thickened. Add the macaroni, cauliflower and bacon. Stir to coat, then season with salt and pepper. Transfer the mixture into a large baking dish and transfer to the oven. Bake for 5-7 minutes or until bubbly.

While the mac & cheese is in the oven, shred the cos lettuce. Slice the cucumber into half-moons. Roughly chop the Roma tomatoes. Juice the lemon. In a large bowl, combine 2 tsp lemon juice with the honey and a drizzle of olive oil. Season with salt and pepper and mix well. Add the cos lettuce, cucumber and tomato and toss to coat.