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
1/2 head of cauliflower
8 ounces Cheddar Cheese
4 ounces Parmesan cheese
a small bunch of fresh Italian parsley
sea salt
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 *