Recipe Rursday: Macaroni & Cheese with Cauliflower

Recipe Rursday originated from our plans to cook more often at home. Now we cook almost every night of the week. I pick up new recipes from Food Network or Epicurious, and Smitten Kitchen, Not Martha (links to recipes), and Real Simple come through my blog roll. Other recipes come from friends and family, including Jennifer's Quinoa Salad, which we've made 100x since, and Chris' mom's prep for Chicken Cutlets, which we use on eggplant (since we're pescetarians). With all the snow, this week we were craving comfort food and picked a new mac & cheese.

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.