Firstly make a start on the sauce. Spray the pan with low calorie cooking spray and sauté the onion over a medium heat for 5 minutes, until soft. Add the cauliflower and the stockpot. Just cover with boiling water and allow to simmer for 10 minutes until tender.
While the cauliflower cooks, pre-heat the oven to 180ºC and make the meatballs.
Wrap the grated courgette in a clean tea towel and squeeze out the excess liquid. You might be surprised at how much comes out.
Place in a bowl along with the pork, breadcrumbs, egg, herbs and a good pinch of salt and pepper. Mix together with your hands until well combined, then roll into 30 equally sized balls.
Place on an oven tray that has been sprayed with low calorie cooking spray and cook for 10 minutes.
When the cauliflower is cooked, drain over a bowl to reserve the cooking liquid and place in a blender along with the cheese spread, half the grated Cheddar and the mustard powder.
Blitz until smooth, adding a little of the reserved cooking liquid. Add this bit by bit, until you reach the consistency of cheese sauce.
Pour the sauce into a large mixing bowl and place to one side.
Rinse your saucepan and cook the pasta in a large pan of boiling, salted water, according to the packet instructions - usually for between 9-12 minutes.
When the meatballs are cooked, add them to the cheese sauce.
When the pasta is cooked, drain and add to the sauce and meatballs. Stir well, and then transfer the mix to a large, ovenproof dish.
Sprinkle on the remaining Cheddar and scatter the cherry tomatoes on top.
Place in the oven and cook for 20-25 minutes, until the cheese is melted and golden.
Serve with a crisp mixed salad.