2-1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (sharp cheddar, Gruyere, etc)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs
Heat oven to 400. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in greased, nine-inch square baking dish. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.
My notes: I didn’t have any bread crumbs, so I used 2 tablespoons of wheat germ.
Recipe from: Runners World Magazine