Cut the cauliflower florets into bite size pieces then add to a roasting tray.
Drizzle over a few tablespoons of olive oil and season with salt and black pepper.
Place in a hot oven and allow to roast for 20-30 minutes until caramelized and tender.
While the cauliflower is roasting, cook the pasta in a large pot of salted water until al dente.
Make the béchamel sauce according to recipe instructions. I often add extra spices like paprika, nutmeg, mustard and cayenne. Cauliflower likes spices and I think all of those work well with cheesy recipes.
To assemble, combine the drained pasta with the béchamel sauce, roasted cauliflower and grated/shredded cheese.
Transfer to a suitable baking dish or skillet then top with more cheese and place in the oven to bake for 10-15 minutes until hot and bubbling.
Remove from the oven and allow to rest for 5 minutes then serve.