Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Boil a kettle.

Cut your cauliflower into small florets and cut the stem[s] into bite-sized pieces (discard the leaves).

Add the chopped cauliflower to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper.

Put the tray[s] in the oven for 18-22 min or until tender and golden.

Add your orzo to a pot of boiled water and bring to the boil over a high heat.

Cook the orzo for 6-8 min or until cooked with a slight bite.

Once done, drain the orzo and return to the pot.

Meanwhile, grate your cheddar cheese finely.

Chop your parsley finely, including the stalks.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.

Once hot, add your panko breadcrumbs and cook, stirring often, for 3-4 or until golden brown.

Once golden brown, remove from the heat and add ⅓ of the chopped parsley (save the rest for later!) and your crispy onions – this is your herby crumb.

Add your cannellini beans (no need to drain!) with all the bean water to the pot with the cooked orzo.

Add your soft cheese with your Dijon mustard, Chinese rice wine, vegetable stock mix, umami seasoning, grated cheese, remaining parsley and a pinch of salt and pepper.

Return to a low heat, give everything a good mix up and cook for 1-2 min or until the cheese is melted and everything is warmed through.

Add the roast cauliflower florets to the pot and stir it all together – this is your cauliflower cheese bean & orzo.

Tip: Add a splash of water if it's looking a little dry!

Serve the cauliflower cheese bean and & orzo topped with the herby crumb.