I saw this recipe while flipping through the Sunday papers and it looked like a great comfort food dish. Mark was a little  hesitant to try it because of the cauliflower but he really liked it – we both did.  The cauliflower added a really nice creamy texture to the dish. 

 The recipe below was supposed to be for two servings but there was more than enough for me to take for lunch the next day.

 Penne with Cauliflower & Breadcrumbs
(from November 2010 dash magazine)

4 oz. penne
3 c. cauliflower florets
1 T. butter
1 T. dijon mustard
1/2 c. breadcrumbs
1/4 c. heavy cream
2/3 c. freshly grated Parmesan cheese
Salt & pepper to taste

Boil pasta and cauliflower until pasta is al dente. Drain, reserving 1/2 c. cooking liquid. Return pasta and cauliflower to pot.

Meanwhile, melt butter in large skillet over medium-high heat. Whisk in mustard. Add breadcrumbs and cook, stirring, until golden – about 7-8 minutes. Transfer to a bowl.

Add cream, parmesan and cooking liquid to pasta. Toss over medium heat until sauce simmers – about 2-3 minutes. Season with salt and pepper.

Top with breadcrumbs and serve with extra parmesan.