Cheesy cauliflower carbonara

1 Preheat oven to 200°C. Line a baking tray with baking paper. Fill a large saucepan with water and bring to the boil. Meanwhile, place bacon, onion and thyme on tray. Drizzle with a little olive oil and toss to coat. Bake for 15 minutes or until onion is tender.

2 Meanwhile, place cauliflower and milk in another large saucepan and bring to a simmer over medium heat. Reduce heat to low, then cover and cook for 6 minutes or until tender. Remove pan from heat and, using a stick blender, blend until smooth. Stir in half the cheese and season with freshly ground black pepper.

3 Meanwhile, cook pasta in boiling water according to packet instructions. Add peas to pan for last minute of cooking. Drain, reserving ½ cup cooking liquid. Transfer pasta and peas to cauliflower sauce, tossing to combine. Add a little reserved cooking liquid to form a sauce.

4 Add three quarters of the bacon mixture to pasta. Toss to combine. Divide pasta among plates and serve topped with remaining bacon mix and cheese