Prep the Cheese:

• Grate all your cheese and set aside.

Cook the Pasta and Cauliflower:

• Bring a large pot of salted water to a boil. Add the pasta and cauliflower and cook according to package instructions.
• Drain the pasta and cauliflower together, then set aside.

Make the Cheese Sauce:

• In a large saucepan, melt the butter over medium heat. Once melted, add the flour, whisking constantly until a paste forms and the mixture is smooth.
• Gradually whisk in about ¾ of the milk. Continue whisking until the sauce thickens; you may not need all the milk, but keep a splash or two aside to adjust consistency later if needed.
• Add in the grated cheddar, mozzarella, and Red Leicester cheese gradually, stirring after each addition until fully melted. Set aside a handful and a half of each cheese for topping.
• Stir in the garlic powder, onion powder, black pepper, salt, paprika, and oregano. Taste and adjust seasoning if necessary. Turn off the heat once combined.

Combine the Pasta, Cauliflower, Kale and Cheese sauce and Bake:

• Preheat your oven to 200°C (with the grill setting on, if available).
• Pour the cooked pasta, cauliflower and raw kale into the dish in which you made the sauce and stir well to combine.
• Transfer to an oven proof baking dish
• Top with the reserved grated cheese for a golden, crispy topping.

Bake for 20-30 minutes, or until the top is bubbling and golden brown. Check halfway through to ensure even cooking.

Garnish and Serve:

• Remove from the oven, sprinkle with dried parsley if desired, and let it rest for a couple of minutes before serving.