• 14 oz. multigrain elbow macaroni
• 1 head cauliflower - roughly chopped
• 4 slices multigrain bread - torn
• 1/4 cup parsley - chopped
• 2Tbsp + 1Tbsp olive oil
• 1/4tsp + 3/4tsp Kosher salt
• 1/4tsp + 1/2tsp black pepper
• 1 onion - finely chopped
• 8 oz. extra-sharp Cheddar - grated
• 1 pint reduced-fat sour cream
• 1/2 cup milk
• 4 tsp Dijon mustard

1. Preheat oven to 400 deg.
2. Cook the pasta according to package directions, adding the cauliflower during the last 3 min. of cooking time. Drain.
3. Meanwhile pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 Tbsp olive oil, 1/4 tsp salt and pepper and pulse to combine.
4. Heat remaining 1 Tbsp olive oil in drained pasta pot. Add the onion, 3/4 tsp salt, 1/2 tsp pepper and cook stirring occasionally until soft, 5-7 min. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. (When draining the pasta in the pot cook the onions in a separate skillet or in the pasta pot prior to the pasta.)
5. Transfer pasta to 9×13 baking dish and sprinkle with bread crumbs and bake until golden brown, 12 to 15 minutes.

Serves: 8      Total cook time: 30 min.
Source: Real Simple Feb 2009