a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Boil a full kettle.

c) Halve any large cauliflower florets.

a) Pop the cauliflower onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

b) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

c) Meanwhile, finely chop the chives (use scissors if easier).

a) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

b) Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

d) Meanwhile, grate the Cheddar cheese.

a) Melt the butter (see pantry for amount) in a large frying pan on medium-high heat.

b) Once the butter is hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

c) Gradually stir in the water for the sauce (see pantry for amount), then stir in the gochujang (add less if you'd prefer things milder) and veg stock paste. 

d) Bring to the boil, lower the heat and simmer until thickened, 1-2 mins.

a) Stir the creme fraiche into the sauce, then remove from the heat.

b) Mix in the grated Cheddar until melted. 

c) Taste and season with salt and pepper if needed.

d) Stir the roasted cauli, cooked pasta and half the chives into the sauce. Add a splash of water if it's a little too thick.

a) Share the cauliflower mac and cheese between your serving bowls.

b) Sprinkle over the remaining chives to finish.

Enjoy!