Stovetop Mac and Cheese with Creamy Cauliflower Sauce

Ingredients:

• 3 cups cauliflower florets
• 220 g mini-shells, mini-penne, or other small pasta
• 3 cups small spinach leaves
• 1 tbsp. butter
• 2 large cloves garlic, minced
• 0.5 cups low-fat milk
• Salt and freshly ground black pepper
• 1.5 cups grated white cheddar
• 1/4 cup finely grated Parmesan

Preparation:

1. In a medium saucepan, cover the cauliflower with 3 cups of water and bring to a boil. Reduce the heat to medium, cover, and simmer until the cauliflower is very tender, 10-15 minutes. Remove from heat, drain, and set aside.
2. Meanwhile, bring a large saucepan of salted water to a boil and add the pasta. Cook until al dente according to package directions. About 30 seconds before the pasta is done, add the spinach and cook until wilted. Drain in a colander and set aside.
3. In the same pan, melt the butter over medium heat and add the garlic. Cook until softened but not browned, about 2 minutes.
4. Place the garlic, cauliflower, milk, 0.5 teaspoon of salt, 1/4 teaspoon of black pepper, and 0.5 cup of water in a blender. Blend until smooth. Depending on the power of your blender, you may need to add more water.
5. Return the cauliflower sauce to the pan and heat over medium heat. Add the grated cheddar and stir until melted. Season with salt and pepper to taste, then add the pasta, spinach, and Parmesan. Serve immediately.
   
   Baked Mac and Cheese:
   If you want to bake, add another 1/4 cup of milk to the cauliflower sauce. Place the pasta and sauce in a baking dish. Sprinkle with 1/4 cup of breadcrumbs, mixed with 1/8 cup grated Parmesan. Bake for 25 minutes at 175°C.