(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Pre-heat your oven to 180*c / gas 4.
Bring a large saucepan of water to the boil.
Meanwhile break the cauliflower into florets. Cook in the boiling water for 5 minutes then drain and leave to cool in the colander.
Tip the florets into an oven proof serving dish and sprinkle over the peas.
Fry the bacon in a non-stick pan until crisp, leave to cool then chop into small pieces.
For the sauce, gently warm the Elmlea in saucepan, once hot, but not boiling add the Dijon mustard, Worcestershire sauce, grated Cheddar cheese and stir with a wooden spoon until smooth. Stir in the roughly chopped spinach then pour all over the cauliflower.
Scatter over the roughly chopped bacon if you are using.
In a bowl mix the breadcrumbs, parsley and parmesan cheese. Sprinkle over the cauliflower and bake for 25 minutes until the breadcrumbs are golden.