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TO PREPARE YOUR PASTA:.
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Remove the outer green leaves from the cauliflower and discard.
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Slice the end off the cauliflower stalk.
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Cut the head into small florets.
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Halve the thick stalk lengthways then slice thinly.
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Grate the cheddar cheese and parmesan into a large bowl.
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Finely chop the parsley stalks and leaves.
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TO COOK YOUR PASTA:.
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Bring a large pan of salted water to the boil.
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Add the macaroni and all of your cauliflower and cook according to the macaroni packet instructions.
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Place the bowl of cheese over the saucepan and add the creme fraiche.
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Carefully stir every so often until the cheese is smooth and melted.
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If the water boils up underneath the bowl, just turn the heat down slightly.
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Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
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Carefully remove the bowl of cheese using a towel or oven gloves and set aside.
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Drain the macaroni in a colander over a bowl, reserving the cooking water.
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Return the pasta to the pan, pour in the melted cheese and stir.
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It should have a lovely silky consistency, but if it's too thick, add a splas of your cooking water to thin it out a bit.
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At this point you can either serve the macaroni as it is, or finish it under the grill to make it crispy and golden on top.
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To do this, preheat your grill to medium heat.
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Add 150ml of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish.
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Place under the grill until golden and bubbling.
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TO SERVE YOUR PASTA:.
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Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.
