Cauliflower Mac & Cheese

(modified from C**king Light Magazine)

This can be eaten casserole-style after baking in a 350 degree oven or just right off the stove.

 

1 cauliflower head, chopped into bite-size pieces (about 6 cups florets)

Add cauliflower to boiling salted water for 4 minutes or until tender. Remove cauliflower with slotted spoon to a big bowl.
 
Add to water:
8 ounces small seashell pasta
Cook until al dente (about 7 minutes); drain and add to cauliflower.

Make a roux over medium heat—stir constantly until thickened (about 8 minutes):

1 tsp. butter
¼ cup flour
3 cups milk
¾ tsp dried thyme
3 garlic cloves, crushed, or garlic powder to taste

Take off heat and stir in:

1 cup grated sharp cheddar cheese
½ cup grated fresh Parmesan cheese
2 tsp. Dijon mustard
¼ tsp. black pepper
¼ tsp. salt

Pour the sauce over the cauliflower/pasta and mix well. If baking, add a breadcrumb/butter mixture on top if desired. Bake in 13x9 pan until desired crispness.