Cheesy Cauliflower & Bacon Pasta Bake

• While the cauliflower is roasting, half-fill a medium saucepan with the boiling water and a generous pinch of salt. Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, drizzle with olive oil and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, finely chop garlic. Pick thyme leaves. Using a vegetable peeler, peel carrot into ribbons. • Place the butter (for the garlic bread) and half the garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt and set aside.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl and set aside. • Return the saucepan to medium-high heat with a drizzle of olive oil. Add the butter (for the sauce), plain flour, the remaining garlic and garlic & herb seasoning, and cook until fragrant, 1-2 mins. • Stir in light cooking cream, the milk, salt and the reserved pasta water, and simmer until slightly thickened, 1-2 minutes. • Remove from heat, then stir through roasted cauliflower, thyme, cooked pasta and bacon. Season with pepper. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 8-10 minutes.

• While pasta is baking, slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Brush garlic butter over cut sides of the ciabatta, then place directly on wire racks in oven and bake until heated through, 5 minutes. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add mixed salad leaves and carrot. Toss to combine.