This recipe says it will feed 4-6, I halved it and still had plenty of leftovers after feeding the three of us.
MACARONI AND CAULIFLOWER CHEESE BAKE
Half a head of cauliflower
Grate 8oz of Cheddar Cheese and 4oz of Parmesan cheese
Melting the cheese while the noodles and cauliflower cook
Getting ready for the cheese sauce
Cheese sauce with parsley mixed in
You can serve it just like this, or you can stick it under the broiler to make it all warm and bubbly. I sprinkled some garlic bread crumbs on the top for a little extra flavor
1/2 head of cauliflower
8 ounces Cheddar Cheese
4 ounces Parmesan cheese
a small bunch of fresh Italian parsley
1 pound dried macaroni elbows
1 cup of sour cream
Remove the outer green leaves from the cauliflower and discard * Slice the end off the cauliflower stalk * Cut the head into small florets * Halve the thick stalk length ways, then slice thinly * Grate the cheddar and Parmesan into a large heatproof bowl * Finely chop the parsley.
Bring a large pan of salted water to a boil * Add the macaroni and all your cauliflower and cook according to the macaroni package directions * Place the bowl of cheese over the saucepan and add the sour cream * Carefully stir every so often until the cheese is smooth and melted * If the waters boils up beneath the bowl, turn down the heat a bit * Add all of the chopped parsley to the melted cheese and season with a pinch of salt and pepper * Carefully remove the bowl of cheese and set aside * Drain the macaroni in a colander over a bowl, reserving the cooking water * Return the pasta to the pan, pour the cheese on and stir * It should have a lovely, silky consistency, but if it is too thick add a splash of your cooking water to thin it out * At this point you can either serve it or finish it under the broiler to make it crispy and golden * Transfer it to your baking dish and place under the broiler *