Cauliflower pasta

Preheat oven to 180°C. Put cauliflower in a steamer insert in a medium saucepan. Cook until very tender, then set aside.

Meanwhile, cook pasta in a large saucepan of boiling, salted water until still a little firm. Drain and rinse under cool running water. Set aside.

Heat a medium saucepan over a medium heat. Add butter, onion, garlic and bay leaf. Cook for 3 minutes or until onion is softened. Add flour. Cook, stirring constantly, for 2 minutes. Add milk, whisking until smooth. Add herbs and nutmeg. Bring to the boil. Add cauliflower and remove bay leaf. Puree using a stick blender. Season with salt and pepper. Stir in pecorino.

Stir pasta into sauce. Pour into a 4L casserole dish and top with breadcrumbs. Bake for 30 minutes or until top is crunchy and golden brown. Serve with green salad.