Recipe forCauliflower-Spinach-Pasta Casserole:

Preparing the cauliflower and peas:In a small saucepan, take xbe cup of water. Salt it. Put it in the well washed cauliflower florets and cover with a tight lid. Let the water boil for 5 minutes. At this point add the frozen peas and cover, let boil for 1-2 more minutes. Keep the cooked florets and peas aside.

Bring it all together:In a large wok, heat 1 tbsp of vegetable / olive oil. On a medium flame, lightly saute the chopped garlic and chillies for a minute. Put in the shredded spinach, with a pinch of salt and pepper. Saute till wilted. Add the steamed florets and peas, the cooked pasta. Give it a good stir. At this stage add the white sauce and stir lightly to coat all the contents of the wok.Add the dried herbs and any salt /pepper if needed at this stage.

Baking it off:It is ready to be dug into at this stage, but you can take it up a level by proceeding to sprinkle some bread crumbs and cheese over the top and baking it off in a hot oven for 15 minutes till the top is golden brown.

Recipe for white sauce, recipe adapted from here.

In a glass measuring jug, heat the butter for 30 seconds till melted. Stir in the olive oil. Add the flour one tbsp at a time, mixing vigourously with a fork or whisk. Incorporate all the flour into the fat until it is a smooth lump-free paste. Next, add a few tablespoons of milk, beat till well incorporated into mixture. Gradually add upto 1 cup milk, whisking continuously so that it is a smooth mixture. Microwave on HIGH for 3 minutes, till the fat separates out the mixture has thickened well. At this point, whisk vigourously to smoothen it out. Add remaining one cup milk gradually and then microwave on HIGH again for a minute till thick and smooth. Season with salt and pepper to taste. Keep covered.