Hummus Mac and Cheese with Zaatar Cauliflower Crust

Prepare pasta according to package directions. Drain and set aside.

Preheat oven to 450ºF. Arrange cauliflower on a baking sheet in one layer. Sprinkle with 1 tablespoon of the zaatar and drizzle with olive oil. Roast cauliflower for 15 minutes until tender and browned at the edges. Remove from the oven and set aside.

In the same pot you used to boil the pasta, add 1 tablespoon of the butter and minced garlic over medium-high heat. Let butter melt and garlic soften for 2 minutes, then add hummus, tahini, half-and-half, and cheeses. Stir to melt and combine and taste; add salt and pepper to your preference. Toss pasta with sauce and taste again. Add more half-and-half if needed for the mixture to be slightly soupy.

In a small dish, combine remaining tablespoon of butter and zaatar with the panko. Use a fork to make a crumbly mixture.

Pour the pasta mixture into a large baking dish. Top with all the cauliflower and the panko mixture. Bake the mac at 375ºF until hot and bubbly (20 minutes or so, longer if you made this in advance and are heating it up from the fridge) and browned on top. Serve hot, and enjoy!

Note: My zaatar has salt in it. If yours doesn’t, add salt to the cauliflower before roasting.