Creamy Cauliflower Fusilli

Transfer the cauliflower to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 14 - 16 minutes.

Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C for a healthy immune system, potassium for healthy blood pressure and fibre for gut health.

Boil the pasta for 10 - 12 minutes, then reserve 50ml pasta water per person before draining and setting aside. Melt a knob of butter in a deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes. Whisk in the flour to incorporate (see Tip).

Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g.

Pour in a third of the stock and whisk until fully incorporated. Repeat this twice more with the rest of the stock. Keep whisking until smooth, then bring to a boil and allow to thicken and reduce for 1 - 2 minutes. Season to taste with some pepper.

Stir in the spinach and the Belgian spice mix (check the amount in the table) and then allow the spinach to wilt and reduce. Add the cream, both cheeses and the reserved pasta water. Mix well and allow to reduce for 2 - 3 minutes, then stir in the pasta and half of the cauliflower.