Cauliflower Mac and Cheese

This is a fantastic way to cut the calories of mac and cheese in half. You almost wouldn't know there is cauliflower in it! My version is an adapted version of Martha Stewart's original recipe. The toasty bread crumbs are optional but I would definitely add them for a nice crunch.

Cauliflower Mac and Cheese

3 cups of cauliflower florets. Cut the florets into small pieces- a little bigger than the elbow macaroni.
1.5 cups of elbow macaroni
1 8 oz brick of  sharp white cheddar cheese- shredded
1 large sweet onion
3 minced fresh garlic cloves
1/4 cup reduced fat sour cream
1/4 cup low fat milk
2 T olive oil
salt and pepper to taste

Optional: 1/3 cup of Panko bread crumbs; 1 T chopped parsley; 1 T olive oil or butter

1. Cook the pasta. Add the cauliflower to the pasta for the last 3 minutes of cooking time. Drain.
2. Saute the onion and garlic in the olive oil in a large sauce pan until just soft.
3. Add the macaroni and cauliflower mixture and stir to mix.
4. Add the sour cream and milk. Stir to mix over medium heat.
5. Add the cheese, stirring the whole time until thoroughly melted.
6. Add salt and pepper to taste.
7. Pour into a casserole dish and bake at 375 for 20 minutes or until bubbly.
8. Optional: add olive oil or butter to a small skillet. Add panko crumbs and stir until toasty brown. Sprinkle toasted bread crumbs atop each serving and sprinkle parsley on top.