Cauliflower Spinach Mac and Cheese

Preheat oven to 350 F. Spray a two serving size casserole dish or two large ramekins with cooking spray.

Prepare the sauce:
Steam or boil the cauliflower in a pot of salted water (or stock) for 10 minutes. Remove cauliflower from the water but don’t discard the water. Transfer cauliflower to a blender, add spinach and 1½ cups stock (or liquid left from boiling cauliflower). Puree until smooth. Add milk and butter and season with salt and a dash of pepper. If the sauce is too thick, add some more liquid to make it thinner.

Prepare the pasta:
Bring water to a boil in a pot. Add salt and pasta. Cook according to package instructions for al dente. Remove from heat and drain.

In a large bowl combine pasta, cheese and sauce, mix well. Transfer to prepared ramekins or casserole dish.

In a small bowl combine breadcrumbs and Parmesan cheese. Add olive oil and parsley and mix with your fingers to combine. Add salt and pepper to taste. Sprinkle on top of mac and cheese.

Bake for 20 minutes, until top is crispy and sauce is bubbling.