Cauliflower pasta bake

Bring the water in the saucepan to a boil. Add a pinch of salt and the pasta. Cook 8 to 10 min over medium heat until al dente. Drain in the colander without rinsing.

Wash the cauliflower under cold water. Cut it into small florets with the knife. Peel the stems if needed so all the pieces are the same size.

Heat a saucepan of salted water over high heat. Drop in the cauliflower florets and cook for 5 min until tender but still crisp. Drain in the colander.

In the nonstick skillet, melt the butter over low heat. Add the flour and stir for 1 min to make a roux. Add the milk little by little, whisking to avoid lumps. Let it thicken 3 to 4 min over medium heat, stirring constantly. Season lightly with salt and pepper.

In a mixing bowl, mix the drained pasta, cooked cauliflower and half of the grated cheese. Spoon the béchamel over the top and mix gently to coat without breaking up the pieces.

Preheat the oven to 180 °C (thermostat 6). Transfer the mixture to the gratin dish. Sprinkle with the rest of the grated cheese. Bake for 15 min until the top is bubbly and golden.

Take the gratin out of the oven and let it rest for 2 min before serving. Check the seasoning and add salt and pepper if needed.