I know the dish looks a bit messy ...... I got a bit carried away and the cheese went everywhere ..... oooops :-)
Pasta and Cauliflower Bake
8 rashers of bacon or pancetta
1 Head of cauliflower
1 tub of Phliadelphia cheese ( I like the garlic and herb one but whatever you like)
250gms Mature Cheddar
1 250g tub of crème fraiche
2 Cloves of garlic crushed
3 tablespoons breadcrumbs
Parmesan cheese to top.
Divide the cauliflower into smallish florets and put into a saucepan of salted water along with the pasta and cook until almost done and the pasta is slightly al dente still.
In the meantime grill the bacon until crispy and when done chop into pieces.
Drain the pasta and cauliflower, retaining about 1 cupful of the cooking liquid and place the pasta and cauliflower into an ovenproof dish.
Gently cook the garlic in a pan with a tiny bit of oil and then put the cooking liquid back into the saucepan and add the bacon, Philadelphia cheese, grated cheddar and crème fraiche to make a cheesey sauce. If at this point the sauce is really thick, add a little milk to make a sauce that is kind of like double cream. It will thicken in the oven when it’s cooking.
Pour the sauce over the pasta and cauliflower and mix the grated parmesan with the breadcrumbs and sprinkle on top.
Cover with foil and cook in the oven for about 20 mins until the pasta and cauliflower are tender and then take the foil off and brown the top.