Macaroni & Cheese with Cauliflower

My kids (and husband) love mac n' cheese so I thought this was a fun and healthy twist to an old favorite. The little bits of cauliflower add fiber and vitamin C. This recipe makes a massive amount, so be warned. This is another great vegetarian meal if you are cooking on a budget.

Macaroni & Cheese with Cauliflower

Ingredients:

12 ounces of multigrain elbow macaroni

1 head of cauliflower, roughly chopped into small pieces

4 slices of multigrain bread, torn (I used Trader Joe's Sprouted Multigrain Bread)

1/2 cup fresh flat-leaf parsley, chopped 

3 T olive oil

1 tsp kosher salt

3/4 tsp fresh ground black pepper

1 onion, finely chopped

1 1/2 cups shredded or grated extra-sharp cheddar

1 1/2 cups sour cream

1/2 cup milk

1 T dijon mustard ( I like Grey Poupon)

Butter for greasing the baking dish

Directions:

Heat oven to 400. Cook the pasta in a large pot (you will use the pot again later) according to the package directions, adding the chopped cauliflower during the last 3 minutes or cooking time; drain.

While the pasta is cooking pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 T of olive oil and 1/4 tsp of salt and pepper. Pulse to combine and then set aside.

Return the pot that you cooked the pasta in to medium heat and add the remaining 1 T of olive oil. Add the onion, 3/4 tsp salt and 1/2 tsp pepper and cook until the onion is soft, 5-7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk and mustard. 

Transfer to a shallow 3-quart, greased baking dish, sprinkle with the bread crumb mixture, and bake until golden brown, 12-15 minutes.

Serve with greens or green beans. :)