Cauliflower Macaroni

This blog is, partially, for people like me, who aren't exactly master chefs who can do anything: for one, I'm often wary with using meat, terrified that I might food poison my family or something... but this, along with the burgers, is a recipe involving meat that I feel comfortable with. It is very easy, too, and although it is quite basic I do love it and think I might live off it in college.

Cauliflower Macaroni
Prep time: As little as 30 mins
Serves: 4 hungry people
Cooking temp: Gas 7, 220C
Cooking time: 8 mins (for final stage)

Ingredients
8 slices of bacon
1 small cauliflower head
500g dried macaroni
250g cheddar cheese
4 slices of bread
seasoning: rosemary
2 cloves of garlic

Method

1. Heat up the oven.
2. Boil a full kettle of water.
3. Chop up the bacon into small slices and fry in a shallow pan with oil.
4. Take off the cauliflower leaves and the tough bit of the stalk. Quarter the rest and put in a saucepan, head up. Add the pasta and cover with boiling water, re-boiling if you have to. Cook according to packet instructions: usually 10-12 minutes.
5. Blitz the bread, rosemary and bacon together with a good serving of olive oil to form course breadcrumbs.
6. Drain the pasta and cauli, saving the water. Tip them into a roasting tray (30x25cm) and break up the cauliflower into smaller pieces. Add 400ml of the pasta water.
7. Crush in the cloves, and grate the cheese over the top.
8. Scatter over the breadcrumbs to cover the whole thing, and bake in the oven for 8 minutes, until bubbling.

This is an adaptation from Jamie Oliver's 30 Minute Meals.