Macaroni With Cauliflower Gratin

Ingredients 

- 200g macaroni ( dry pasta )
- 400g cauliflower , cut into florets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flour
- 500ml (2 cups) milk
- 40g ( 1/2 cup) finely grated parmesan
- 35g ( 1/3 cup) cheddar, coarsely grated
- 80g (1/2 cup) frozen peas
- 1/2 bunch fresh parsley , finely chopped
- 2 teaspoons Dijon mustard grain
- 2 small cloves garlic, crushed
- 60g breadcrumbs .

Methode 

 Preheat oven to 180 ° C / 160 ° C forced ventilation.  Cook pasta in salted boiling water , following packet directions , adding the cauliflower for the last 4 minutes of cooking time, until al dente .  Drain and transfer to large bowl. 

 Heat 2 tablespoons oil in a saucepan over low heat .  Add flour .  Cook, stirring for 2 minutes or until mixture bubbles. 

 Gradually add milk, whisking constantly until smooth.  Bring to a boil , stirring constantly . 

 Reduce heat to low .  Cook, stirring constantly, for 5 minutes or until sauce thickens.  Reserve 1 tablespoon Parmesan.  Stir in remaining Parmesan.  Stir in cheddar cheese , peas , parsley , mustard and garlic.  Season with pepper .  Stir the sauce with the pasta mixture .  Divide mixture into four ovenproof dishes . 

 Mix crumbs , remaining Parmesan and reserved in a bowl.  Sprinkle the dish.  Bake for 15-20 minutes or until top is golden and crisp.