kosher salt 1 large head cauliflower, cut into small florets 1 lb. Macaroni 5 tbsp. butter, divided 1/2 c. panko bread crumbs 1/4 c. chopped fresh parsley 3 tbsp. all-purpose flour Freshly ground black pepper 1 1/2 c. whole milk 2 c. freshly grated Parmesan, plus more for garnish 1 lb. mozzarella, torn into small pieces
Bring a large pot of water to a boil and generously season with salt. Add cauliflower florets and simmer until tender, 12 minutes. Meanwhile, bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
Place a large sauté pan over medium heat and add 2 tablespoons butter. When butter is melted, stir in 1/4 teaspoon salt and bread crumbs. Toast bread crumbs until golden brown. Transfer to a bowl, mix with parsley and set aside.
In the same sauté pan over medium heat, melt remaining 3 tablespoons butter. When butter begins to bubble, add flour and whisk constantly until well incorporated, about 2 minutes. Season with 1/2 teaspoon each salt and pepper. Whisk in milk and add cauliflower using a slotted spoon; bring to a boil and mash cauliflower. Stir in Parmesan and drained pasta. Add additional pasta water if the sauce is too thick.
Turn off heat and top with torn mozzarella. The heat of the pasta will melt the cheese. Top with bread crumb mixture and Parmesan. Serve immediately. Serves 4.
Entrepreneur's Wife and stay-At-Home Mom of 2 children as well as Entrepreneur Myself Running My Business. I'm here to help people learn how to eat healthy for a busy family on the go. Something that I've learned what works for the busy Mom's on the go.