70glow-fat hard cheese, grated (ie. edam, mozzarella or light cheddar)
50gunsalted butter
2tablespoonplain flour
800mlsemi-skimmed milk, chilled
½teaspoonground nutmeg
salt and black pepper, to taste
40ggrated parmesan or Grana Padano
fresh green salad or pickled vegetables, for serving
Instructions
Cook the pasta al-dente (to bite) according to instructions on the packet. Drain and set aside into a large oven-proof dish.
Add 2l of water to a saucepan, set on high heat and bring to boil. Prepare the cauliflower - wash it, and cut into small florets.
When the water starts to boil, add the cauliflower and cook for 5 mins. Drain and set aside with the pasta.
Preheat the oven for 200C/180C fan.
Prepare the bechamel sauce: Add the butter into a saucepan and set on medium heat, wait until it melts, then add the flour, mix it with the butter and fry for 1-2mins. Turn up the heat to medium-high and add the chilled milk. Temperature is important here as it makes the sauce thicken up smoothly, without lumps. Use a whisk and keep stirring for about 5 mins or until the sauce starts to thicken. Lower the heat to medium.
Season the sauce with nutmeg, add the grated cheese. Keep whisking for another 2-3 mins and set aside.
Halve and deseed the pepper and cut into small dices (about 2cm). Add it to the casserole dish with the pasta and cauliflower. Chop up the ham and add it to the dish.
Stir the pasta, veggies and ham and pour over the bechamel sauce. Grate some parmesan on top.
Season with salt and black pepper and put into the oven for 30 mins or until golden on top.
Enjoy served with a green salad or your favourite pickled vegetables!
Notes
Top tips: Feel free to swap the cauliflower for broccoli, or use both, the result will be delicious too!If using frozen vegetables, do not defrost them before cooking, they will be fully cooked in the oven.