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Dairy
Medium
40 Minutes
Diets 
Classic mac and cheese is a family favorite, and here I’ve improved it with delicious roasted cauliflower, which boosts nutrition and enhances the flavors and texture. The breadcrumbs add a nice crunch, but are optional. Serving this with a salad rounds things out for a satisfying meal.
1 (16-ounce) package small pasta (elbow or spiral, such as Tuscanini Fusilli Pasta)
3 tablespoons butter
1 tablespoon all-purpose flour
2 cups milk
3 cups shredded cheese, any kind (mozzarella, cheddar, white cheddar)
1 teaspoon salt
16 ounces Beleaf Frozen Cauliflower, slightly thawed and rinsed
3 tablespoons Bartenura Olive Oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon dried thyme or oregano
1/2 teaspoon black pepper
1/3 cup Gefen Seasoned Breadcrumbs
2 tablespoons butter
chopped parsley, as a garnish
Preheat oven to 400° F.
Place the cauliflower on a rimmed baking sheet and season with paprika, garlic powder, onion powder, salt, pepper, and thyme. Drizzle with olive oil and toss well to coat.
Roast until golden brown, about 20 to 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, approximately 8 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
To make the roux, return the large pot to the stovetop over medium heat and melt the butter. While constantly whisking, add the flour and stir vigorously until a smooth paste forms. Add the milk, still constantly stirring.
Add the cheese and whisk until melted. (If the sauce is too thick, add more milk. If it’s too thin, add more cheese.) Pour the pasta back into the pot and stir to coat. Remove from heat.
In a small saucepan, melt 2 tablespoons butter over medium heat. Add the bread crumbs and sauté until golden and crisp.
To serve, pour the pasta onto a serving platter (or into individual bowls), add the cauliflower, and top with toasted bread crumbs and parsley. Serve immediately.
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Yummy, although the sauce was kinda lumpy
You are a kosher cook so you need to tell your readers that cauliflower and other vegetables have to be checked. I think that you should state this and maybe send them to find out how to check or do it as a tutorial.
Today one can buy cauliflower, brocollie, and other leafy vegtables that are grown in such a way that one does not have to check the way you have to check vegtables that are not grown “bug free”. Notice that the cook specified “Beleaf” cauliflower. There is also “Bodek” “Aleh Katif”, to name a few. They usually need to be washed and soaked for a few minutes, then rinsed. All of the packages have exact instructions on how to handle these vegtables. If you are in an area that these are not available, I am sure your local Rav could assest you.