Put the gluten-free pasta twists on to simmer, then the eggs on to boil for 10 minutes
Break the cauliflower into small florets and microwave them with a splash of water for 3 minutes.
Mix the gluten-free flour with the milk and add half a bayleaf, then microwave for 1 minute, stir, microwave again until it boils, stir again then turn the microwave to a low setting and cook for 5 minutes.
Grill the bacon for about 5 minutes each side until crispy.
When the eggs are done, peel and roughly chop.
Add the cheese to the sauce and stir well.
Mix the cauliflower, eggs and pasta and pour the sauce over.
Using scissors, cut the bacon into small pieces to go on top.
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