Fill the kettle with water and bring to a boil.

Preheat the oven on 220 C

Lay the bacon in the dish and put on the top shelf of the oven to pre cook

Trim off any coarse of spoiled outer leaves from the cauliflower and remove the tough end of the stalk.

Quarter the head and break it up into large pieces. Place in a large saucepan, stalks downwards and add the macaroni.

Pour over boiling water to cover the ingredients, season, add a little olive oil and place on a high heat. Stir well until it reboils and cook with the lid a jar.

Grated the cheddar cheese and tip into a bowl. add the creme fraiche and crushed garlic.

Remove the bacon from the oven. Using food presessor process well with the bread and rosemary leaves.

Add a good drizzle of olive oil to bind the ingredients.

When the cauliflower and the pasta is just cooked, reserving the cooking water. Drain it all through a colander into a large bowl.

Tip the pasta mixture into the dish, add about 400 ml of reserved cooking water. Stir in the creme fraiche and cheese mixture. breaking the cauliflower with a potato mashed until you have bite sized pieces.

Season. The sauce should be loose and if necessary add another splash of the reserved cooking water.

Spread the mixture out evenly in the dish and scatter over the breadcrumbs topping.

Cook on the top shelf of the oven for arond 8 - 10 minutes or until the topping is golden brown and the mixture bubbling.

To serve, grate over some parmesan cheese.

Enjoy