Pasta Bake with Cauliflower and Tomato

Cut off the leaves from a whole head of cauliflower. Cut the florets into smaller chunks, and place in a pyrex (ovenproof) bowl. Shred two salad tomatoes, and add to the bowl.

Cook penne pasta in a separate pan for 8 or 9 minutes, and drain.

Preheat the oven to around 190 or 200 deg. C.

Make a white cheese sauce with cornflour, milk, Greek yoghurt, and a little water. Add 150 grams of medium strength cheddar cheese, thinly sliced. Stir frequently at a medium heat until the sauce thickens. Add half a teaspoonful of white pepper.

Grate about 75 grams of the cheddar. Add the cheese sauce to the cauliflower and tomato, and also add the pasta. Stir together with some vegetable stock. Dress the surface of the dish evenly with the grated cheddar.

Put the bowl on a shelf in the middle of the oven, and cook for at least 45 minutes. Watch the contents carefully, and don't allow the grated cheese to overcook. Turn the heat down if necessary, and extend the cooking time (not necessary in this example).

A very satisfying dish. It takes about thirty minutes to prepare, apart from the cooking time, but it is well worth it for the result!