Creamy Cauliflower Mac

I was happy to find this recipe in the latest issue of Runner's World magazine as I was looking for new dinner ideas.  This healthy version of Mac and Cheese was posted in the Athlete's Palate section of the magazine by Mark Bittman, a runner and foodie who writes for the New York Times and other publications.

Creamy Cauliflower Mac & Cheese, served with a side of asparagus

Ingredients:
2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
salt and black pepper (to taste)
1/4 cup grated Parmesean cheese
1/2 cup whole-grain bread crumbs

Heat oven to 400 degrees F. Boil a pot of salted water.  In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; Turn off heat.  Cook cauliflower in boiling water for 25 minutes.  Put cauliflower in a food processor.  Cook pasta in boiling water for five minutes.  Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.  Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt and pepper, working in batches.  Pour sauce over pasta, toss and spread evenly in dish.  Top with Parmesean and bread crumbs.  Bake 20 minutes.  Serves four.

Calories per serving: 420
Carbohydrates: 57 grams
Protein: 20 grams
Fat: 15 grams

Check out more recipes from Mark Bittman at his blog On the Run.