Tricolore penne and cauliflower cheese with hazelnuts

by Karen Burns-Booth
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Ingredients

Cereals, Grains & Pasta

  • 250g of mezze penne tricolore

Fruit & Vegetables

  • 1 small cauliflower, broken into small florets

Store Cupboard

  • 50g of hazelnuts, roughly chopped
  • 50g of plain flour
  • 1 tsp English mustard
  • sea salt

Salad & Fresh Herbs

  • 1 handful of parsley, chopped

Dairy

  • 50g of butter
  • 600ml of milk, warmed in a pan

Cheese

  • 250g of cheddar, extra mature

Spices & Dried Herbs

  • freshly ground black pepper