1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the tomatoes in a square baking dish and spray with the cooking spray. Heat until skins start to crack.

2

Meanwhile, bring a saucepan of water to the boil. Add the pasta and return to the boil. Cook for 10 minutes or until tender.

3

To make the cheese sauce, blend the flour with a little of the milk and low fat spread in a non stick saucepan, stirring until smooth. Gradually add the rest of the milk. Drop in the bay leaf and bring the sauce to the boil, stirring. Simmer for 2 minutes then remove from the heat and stir in the Cheddar cheese. Remove the bay leaf.

4

Drain the pasta and mix with the cheese sauce and tip into the baking dish on top of the roasted tomatoes. Gently mix together. Add onion, garlic and cauliflower and bake in the oven for 20 minutes until crisp, golden brown and bubbling.