1. Preheat over to 375. Prepare about 1/2 to 3/4 of a standard box of pasta. The shape doesn’t matter. We like to use the whole wheat kind but that’s definitely an acquired taste.
2. When the pasta is approximately half-way cooked according to the package directions, add 1/2 to 3/4 of a medium head of chopped cauliflower to the boiling water. (When the pasta and cauliflower are cooked – cauliflower crisp/tender – drain into a colander.
3. In the meantime, melt about 2 or 3 tablespoons of butter (for real butter) in a small sauce pan. You need to keep an eye on the heat so the butter doesn’t burn. Once its melted, gradually add some flour. We like the Wondra flour for sauces. I would imagine you need to add 4-5 tablespoons of flour. It will start to look pasty.
4. Reduce the heat a little more and add a couple cups of skim milk. You want enough skim milk to coat the pasta and cauliflower in a casserole dish but it shouldn’t be swimming in liquid. Raise the stove temperature and heat the milk stirring very frequently. As the heat increases, the flour/butter mixture should start to thicken the milk.
5. Once you have a thick but not gluey consistency, add about 2 or 3 cups of shredded sharp cheddar cheese and allow it to melt. Stirring frequently.
6. Spray some cooking spray into your casserole dish. Add the pasta, cauliflower, and pour the cheese sauce over it. Add some pepper, a dash of salt, and red pepper flakes to taste. Sprinkle bread crumbs on the top.
7. Cover the casserole with foil. Bake for about 30-45 minutes or until the cheese mixture is bubbling slightly in the dish. Remove the foil and place back in the oven for a few minutes to allow the bread crumbs to brown and crisp.