Bring a large pot of salted water to a boil. Add pasta and cook for about 7-8 minutes.
Drain, cool and set aside.
Preheat oven at 350 degrees.
Set aside some of the cheese to sprinkle on the top of the casserole before baking
Mix together milk, cauliflower puree, salt and egg. Add cooked pasta and stir.
Add the remaining cheese and stir.
Spray a baking pan with non-stick spray.
Fill pan with pasta mixture. Sprinkle the top of the pasta mixture with cheese.
Bake for 30-35 minutes until golden brown.
Recipe for Cauliflower Purée for Our Light Cauli-Mac ‘n Cheese
TOOLS AND EQUIPMENT:
Pot with Cover
Food Processor or Blender
1 large head cauliflower, cut into florets
2 tablespoon butter or non-dairy alternative (Earth Balance is a great option)
4 tablespoons water (from which it was steamed)
Salt & fresh ground pepper to taste
Steam cauliflower in a vegetable steamer over 2-3 inches of water, cover for about 12-15 minutes until very tender.
Drain the cooked cauliflower but reserve 4 tablespoons of the cooking water.
Add the cauliflower to a Food Processor or Blender with the reserved water, butter and salt & pepper.
Pulse and puree until smooth.
Makes about 4 cups of cauliflower puree. Use one cup and freeze the rest.