Cauliflower Mac and Cheese
- 8 ounces pasta of choice
- 5 cups cauliflower florets
- 1 onion, finely chopped
- ½ cup parsley, chopped
- 2 Tablespoons butter
- 1 1/2 Tablespoons Dijon mustard
- 1 1/2 cups breadcrumbs
- 3/4 cup grated Parmesan cheese plus additional (for serving)
- 1/2 cup heavy whipping cream
- 2 teaspoons lemon peel, finely grated
Cook pasta until done, about 5 minutes. Add cauliflower. Cook until cauliflower and pasta are both tender (but still firm to bite), stirring occasionally, about 5 more minutes.
Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return both pasta and cauliflower to the pot.
Sauté the onion with the 2 tablespoons butter in large skillet. Whisk in Dijon mustard and then add breadcrumbs. Cook until breadcrumbs are golden and crisp, about 7 minutes. Transfer breadcrumb mixture to a bowl and set aside.
Add Parmesan, cream, lemon peel and 1/2 cup cooking liquid to pasta mixture in pot, and turn up to medium heat. Toss until sauce simmers and coats pasta, about 3 minutes. Season with salt and pepper.
Transfer pasta to a serving bowl. Sprinkle with the breadcrumbs and parsley. Serve with Parmesan.
Transfer pasta to a large bowl. Sprinkle with the breadcrumbs and parsley. Serve with passable Parmesan.