CAULIFLOWER CHEESE

Ingredients:

• 1 medium-sized cauliflower
• 250 g pasta (fusilli or tagliatelle)
• 250 ml milk
• 1 tbsp organic, non-salted butter
• 1 tbsp plain flour
• 1 tbsp Dijon mustard
• 3 tbsp grated cheddar cheese
• Sea salt
• Black pepper
• Nutmeg
• 2 chicken breasts

Process:

1. Divide the cauliflower into small pieces and boil in salt water for 20 minutes.
2. Preheat the oven to 180 degrees (gas mark 4).
3. Boil the pasta and the chicken breast separately until cooked.
4. Place a tbsp of butter in a small saucepan.
5. Melt the butter gently until it starts to foam.
6. Sprinkle 1 tbsp of plain flour and stir constantly.
7. Reduce the heat and cook for 2 minutes.
8. Add the milk gradually and stir until it is homogenised with the flour.
9. Add salt (not too much if the cheese is very salty), pepper, ground nutmeg, 1 tbsp of Dijon mustard and 3 tbsp of grated cheese.
10. Cook gently for approximately 5 minutes, until the cheese melts and the sauce is creamy.  Stir constantly, to prevent the sauce from sticking to the bottom of the saucepan. (Note: The longer you cook the sauce, the thicker it will get. You can add more milk, if needed).
11. Drain the cauliflower and place it in a lightly buttered baking dish.
12. Add the pasta and the diced chicken breast.
13. Mix it all up.
14. Pour the sauce on top and sprinkle some more grated cheese – this will give your dish a beautiful golden colour when cooked.
15. Bake for 20-30 minutes, until golden.

Note: Any type of meat or ham can be used instead of chicken breast.