Cauliflower Macaroni and Cheese

Ingredients

• 1 head cauliflower, cored and cut into large pieces
• 2 cups chicken or vegetable stock
• 2 bay leaves
• 12 ounces whole-wheat macaroni
• 1 cup cup grated cheese, such as cheddar, Gruyere, or Emmenthaler
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/8 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs

Directions

1. Heat the oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a boil, add the cauliflower, and cook it until tender, 15-20 minutes. Drain it, then move the cauliflower to a food processor.
2. Bring the same pot of water back to a boil and cook the macaroni for 5 minutes, just until it is partly cooked. Meanwhile, warm the stock with the bay leaves, let it simmer for 5 minutes, then take it off the heat.
3. Puree the cauliflower with the cheese, oil, mustard, and nutmeg. Blend in enough stock to make a sauce that is still fairly thick; you may not need all the stock. Add salt and pepper to your taste.
4. Put the pasta in a 9-inch-square baking dish and pour the cauliflower sauce over the top. Smooth it out evenly, sprinkle with breadcrumbs and cheese, and bake until the top is golden and the edges are bubbling, about 30 minutes. Let it cool a little before serving.