Preheat your oven to 220/200 Fan/Gas Mark 7
Bring a large saucepan of water to boil with 1/2tsp of salt for the Pasta
Grate the Cheddar Cheese and set aside
Mix the Blue Cheese and Panko Breadcrumbs together in a small bowl
Stir the Olive Oil for Crumb in the bowl and set aside
Put your Cauliflower Florets in a ovenproof dish and season with lots of salt and pepper, toss to coat.
Roast your Cauliflower Florets in the oven for 15-20m turning halfway through.
Meanwhile whilst your saucepan is boiling, add the Macaroni and cook until tender, 12m
Once tender, drain and pop back into the saucepan and drizzle with oil to stop from sticking.
While the pasta cooks, heat the Oil for the Roux, and stir in the Flour.
Cook until it forms a Paste 1-2m.
Gradually stir in the Water for the sauce, and the vegetable stock paste.
Bring to boil, stir and simmer until thickened, 1-2m.
Stir in the Creme Fraiche, and remove from the heat.
Add the Cheddar Cheese to the sauce, stir until melted.
Taste and season with salt and pepper if needed.
Return the pan to mild heat, adding a handful of Baby Spinach at a time until wilted and piping hot.
Stir in the roasted Cauliflower Florets, Cooked Pasta.
Pour in the now mixed recipe into the Oven Proof dish.
Turn your Grill on high.
Sprinkle the Blue Cheese Crumble over the top of the Pasta covering the ovenproof dish.
Grill on high for 2-3m or until the crumb is golden.
(optional) Drizzle your Siracha hot sauce over the top.
Enjoy!!