Macaroni and Cheese With Cauliflower

Photo: flickr user evilhayama

Ingredients

12 ounces multigrain elbow macaroni

1 head cauliflower, roughly chopped

4 slices multigrain bread, torn

1/2 cup fresh flat-leaf parsley, chopped

3 tablespoons olive oil

salt and pepper

1 onion, finely chopped

1 1/2 cups grated extra-sharp cheddar

1 1/2 cups reduced-fat sour cream

1/2 cup 1%% milk

1 tablespoon Dijon mustard

Preparation

Heat oven to 400 degrees F. Cook the pasta according to directions on package, adding cauliflower during the last minute of cooking time; drain

Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons on the oil and 1/4 tsp each salt and pepper and pulse to combine; set aside.

Return pasta pot to medium heat and add the remaining teaspoon 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 minutes.