Preheat the oven to 180°C on a fan-forced setting and bring a large pot of water to the boil. Add the macaroni to the water and cook according to packet instructions.
Meanwhile, place frozen Birds Eye Cauliflower Rice in a microwave-safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway.
Allow rice to cool slightly then add it to a blender or food processor with vegetable stock, cheddar cheese, Dijon mustard, paprika and season with salt and pepper.
Add cooked pasta and broccoli to a baking dish and pour over the cauliflower sauce, stir to combine.
Sprinkle over the breadcrumbs and parmesan and bake for 10 minutes, until the sauce is bubbling and the top is golden.
Garnish with fresh parsley to serve.
All credit for this recipe goes to Sam Woods and the original source can be found here.
