For the tomato sauce, cook the sliced
garlic in the oil for 1 min, then add the
passata. Season, half-cover the pan and
simmer for 20 mins until rich.
Meanwhile, make the cheese sauce.
Put the milk, flour and 50g butter into
a pan. Heat, whisking non-stop, until
smooth, then bubble for 3 mins, stirring
to make sure any flouriness is lost. Cool
for 5 mins, then stir in the mustard, most
of the cheddar, half the blue cheese and
half the nutmeg.
Boil the penne and cauliflower for 8 mins
in salted water until the pasta is almost
cooked and the cauli is tender. Keep 2 tbsp
water from the pan, then drain. Melt
1 tbsp butter in a pan, add the whole
garlic clove, spinach, remaining nutmeg,
salt and lots of black pepper. Stir for
2 mins, then remove the garlic clove.
Set aside 300ml cheese sauce and mix
the rest into the cauli and pasta. Divide
half the tomato sauce between 6 dishes
and top with some spinach. Fill with cauli
mix, top with more spinach, then the rest
of the tomato sauce. Top with the cheese
sauce, cheeses and pine nuts. Cover with
cling film, cool and chill for up to 2 days
or freeze for up to 1 month. To cook,
defrost if frozen. Heat oven to 200C/
180C fan/gas 6. Cook on a baking sheet
for 18-20 mins until golden and bubbling.
Good with green salad or garlic bread.