Macaroni and Cheese with Cauliflower adapted from Real Simple
- 12 ounces multigrain elbow macaroni
- 1 head cauliflower, roughly chopped (medium size head of cauliflower - if it is too large, you should only use half of the cauliflower head)
- 4 slices multigrain bread, torn (I think that only two pieces of bread work for this also, but if you like a thick crust on top, then you should use 4 slices)
- 1/2 cup fresh flat-leaf parsley, chopped (I usually use dried parsley since fresh is more expensive, but if you have fresh it does taste better!)
- 3 tablespoons olive oil
- kosher salt and black pepper (fresh cracked black pepper is the best here)
- 1 onion, finely chopped
- 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
- 1 1/2 cups reduced-fat sour cream
- 1/2 cup 1 percent milk
- 1 tablespoon Dijon mustard
- Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. (It is very important to cook the cauliflower, otherwise, it will not be cooked through enough after going in the oven.)
- Meanwhile, pulse the bread in a food processor until coarse crumbs form. The bread will be easier to process into crumbs if it is toasted before you add it to the food processor. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.
- Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
- Mix in the cheese, sour cream, milk, and mustard and warm slightly, then add in the pasta and cauliflower and combine.
- Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Let me know if you try this one and if you like it!