½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight)
1 tsp garlic granules
½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe)
300g/10½oz dried pasta
salt and ground black pepper
1 slice of bread
2 tsp olive oil
200g/7oz garlic and herb soft cheese