Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni. Grate the Cheddar cheese. Put the blue cheese and panko breadcrumbs in a bowl and season with salt and pepper. Add the oil for the crumb (see ingredients for amount) and mix to combine.

Halve any larger cauliflower florets and pop them into a ovenproof dish. Drizzle with oil and season with salt and pepper, then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Meanwhile, when boiling, add the macaroni to the water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Heat a frying pan on medium-high heat. Add the oil for the flour (see ingredients for amount), then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. Gradually stir in the water for the sauce (see ingredients for amount) and the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the Cheddar cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed. Return the pan to a gentle heat and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. Add the roasted cauli and the cooked macaroni to the sauce, stir to combine. Pour into the ovenproof dish and change your oven to grill setting on high.

Sprinkle the blue cheese crumb evenly over the top, then grill on the top shelf of your oven until the crumbs are golden, 3-5 mins. Serve in bowls with the Frank's RedHot drizzled over the top - it's spicy, use as much as you like. Enjoy!