Cheesy Cauliflower Pasta Bake

• While the cauliflower is roasting, half-fill a medium saucepan with the boiling water and a generous pinch of salt. Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, drizzle with olive oil and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Meanwhile, finely chop garlic. Pick thyme leaves. Using a vegetable peeler, peel carrot into ribbons. • Place the butter (for the garlic bread) and half the garlic in a small heatproof bowl and microwave in 10 second bursts until melted. Season with salt and set aside.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Add the butter (for the sauce), plain flour, garlic & herb seasoning and the remaining garlic, then cook until fragrant, 1-2 minutes. • Stir in light cooking cream, the milk, salt and the reserved pasta water, and simmer until slightly thickened, 1-2 minutes. • Remove from the heat, then stir through roasted cauliflower, thyme and cooked pasta. Season with pepper. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 8-10 minutes

• While pasta is baking, slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Brush garlic butter over cut sides of the ciabatta, then place directly on wire racks in the oven and bake until heated through, 5 minutes. • Meanwhile, in a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves and carrot and toss to combine.