Notmeatand3: Cauliflower Macaroni with chicory salad

Ok I am the first one to admit that cauliflower and pasta is a pretty weird combination. But since I have been a little infatuated with Jamie lately and just purchased 30 minute meals I was committed to trying it out, and I am happy I did! The best way to describe this dish is it is basically a healthy version of macaroni and cheese.

I am not convinced that the chicory salad is necessary but it is delicious and as a side I would definitely recommend it!

To start get the prosciutto and put it in a roasting tray large enough o use for the pasta later and put it on the top shelf of a hot oven. You want to cook it until it crisps up.

Trip the outer leaves of the cauliflower then cut it into quarters. Put into a large saucepan, core down, with the pasta. Ok this is weird and you ARE reading it correctly but it works. That is all I have to say about it. I didn't invent this recipe and it doesn't sound at all elegant, but it works. What more do you want?

Cover the uncooked pasta and cauliflower with boiling water, season with a pinch of salt and stir and cook until the pasta is cooked according to packet instructions.

Meanwhile...grate the cheddar into a bowl. Get the prosciutto out of the oven (once crispy) and blitz in the processor with the bread, rosemary leaves until you have a course breadcrumb consistency.

Put a colander over a large bowl to catch the pasta water, then drain the pasta and cauliflower. tip into the roasting tray you cooked the prosciutto in, and put over a low heat. Add 400ml of the pasta water. Crush in 2 cloves of garlic and mix in the sour cream and cheddar, gently breaking up the cauliflower with tongs. Have a taste and correct the seasoning. It should be nice and loose if it isn't add a little more pasta water. Spread out evenly and scatter over the breadcrumbs. Put on the top shelf of the oven for about 8 minutes, or until golden and bubbly.

Now for the salad. Trim the bases of the chicory and place the leaves on a serving platter. Pick the basil leaves and put them into your processor, add the garlic clove, a pinch of salt and pepper, 1/2 a jar of anchovies, 1 teaspoon of mustard, 2 tablespoons of yogurt, 3 tablespoons of red wine vinegar and a little olive oil. Add a little water and whiz until smooth.

Now although this step sounds unnecessary it is really crucial! Trust me. Heat a little olive oil in a pan and gently fry the capers for a few minutes until they are crispy. Then sprinkle them on your chicory leaves and very lightly dress with the dressing. It is pretty rich so you don't need much.