An exciting new take on traditional cauliflower cheese. By adding rigatoni you get an even heartier, more delicious meal!
Preheat the oven to gas 6, 200°C, fan 180°C. Put the breadcrumbs in a bowl and toss in the oil. Season and set aside.
In a medium pan, melt the butter. Add the garlic and mustard, cook for 1 minute, then add the flour. Whisk over a medium heat until a paste forms, then gradually add the milk. Bring to a boil, then simmer for 5 minutes, whisking continuously until smooth. Remove from the heat and stir in most of the cheese (reserving a little for the topping), mascarpone, chives and tomatoes.
Meanwhile, cook the pasta in a pan of boiling salted water, following the packet instructions, adding the caulifower for the last 2 minutes of cooking. Drain well and stir into the sauce; season to taste. Transfer to a baking dish and scatter over the breadcrumbs and reserved cheese. Bake for 15 minutes until golden. Serve with a green salad, if you like.
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