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1 lb penne pasta (whole wheat or gluten free)
1/2 head cauliflower florets
1 c. 1% milk
1 lb shredded cheddar cheese
1/4 c. parmesan cheese
1 tbsp chopped parsley salt and pepper to taste
Bring salted water to a boil and cook the pasta until al dente.
In the meantime, cook the cauliflower until soft and transfer in a blender to puree.
In a medium sized pan, transfer the pasta and pour the cauliflower puree in.
Add the milk, cheeses and season to taste. Sprinkle chopped parsley.
Recipe & photo courtesy of Obama Foodarama & Thrive