Cauliflower Cheese and Bacon Pasta

Preheat oven to 200°C fan-forced. Trim base from cauliflower and cut into small florets. Place in a bowl with 20ml (1 tablespoon) olive oil and salt. Toss to combine. Spread cauliflower out on a lined baking tray and roast for 25–30 minutes or until golden and tender.

Thinly slice eschalots, crush garlic and cut bacon into rough 1cm-thick slices. Heat 20ml (1 tablespoon) olive oil in a saucepan over medium-high heat. Add eschalot, garlic and bacon and cook, stirring occasionally, for 4–5 minutes or until tender and bacon is crisp. Pick thyme leaves from their stems and add ½ to the pan. Cook, stirring, for 30 seconds–1 minute or until fragrant.

Dissolve stock cube in 500ml (2 cups) boiling water and add to frypan with cream. Season with salt and pepper and bring to a simmer.

Add pasta to cream sauce and stir to combine. Cover with lid and cook, stirring occasionally to begin with and more often as the liquid reduces, for 8-10 minutes or until pasta is almost al dente.

Add roasted cauliflower to pasta, stir to combine and cook, stirring occasionally, for a further 1–2 minutes or until pasta is al dente.

Stir in most of the parmesan, reserving a handful to serve, and season to taste. Divide pasta between bowls and top with roasted almonds, remaining parmesan and remaining thyme to serve.