½ head cauliflower (about 300g)cut into small florets
2 Tbspreduced-fat spread
3 Tbspplain flour
575ml skim milk
1TbspDijon mustard
½ cup grated reduced-fat mature cheddar
6 spring onionsfinely chopped
¼ cup finely grated parmesan
6 large tomatoessliced
¾ cup wholemeal breadcrumbs
1 Tbspchopped fresh thyme
Instructions
Preheat oven to 180°C/355°F. Cook macaroni in a large saucepan of boiling water according to packet instructions, adding cauliflower for last 4 minutes; drain.
Melt spread in a seperate large saucepan set over medium heat; beat in flour until a smooth paste forms. Add milk ¼ cup at a time, stirring and heating between additions, until mixture becomes a thick sauce; simmer for 3 minutes.
Add mustard, cheese, spring onions and half the parmesan to pan; stir in cooked pasta and top with tomato slices.
Combine breadcrumbs with thyme and remaining parmesan in a bowl; scatter on top of the tomato slices. Transfer dish to oven and bake for 20 minutes, or until surface is bubbling and golden; leave to cool for 5 minutes and serve.