Macaroni & Cheese with Cauliflower (from Real Simple)
12 oz. multigrain elbow macaroni (we used whole wheat pasta, rotini)
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn (or bread crumbs, we used a mix of the two)
1/2 c. fresh flat-leaf parsley, chopped
3 T olive oil
Kosher salt and pepper
1 onion, finely chopped
1 1/2 c. grated extra-sharp Cheddar (6 ounces)
1 1/2 c. reduced-fat sour cream
1/2 c. 1 percent milk
1 T Dijon mustard
---Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 min. of cooking time; drain.
---Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 T of the oil, and 1/4 tsp. each salt and pepper and pulse to combine; set aside.
---Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
---Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 min.