Healthier Cauliflower Macaroni And Cheese - cooking recipe

Ingredients

1 large head cauliflower, cut into small florets
3 cups skim milk
6 tablespoons Wondra Flour
8 ounces shredded sharp cheddar cheese (I usually use a mix of whatever strongly flavored cheeses I have on hand and a sharp cheddar)
1 cup nutritional yeast
1/2 cup raw cashews, ground finely (but not into a paste!)
2 teaspoons Dijon mustard (any yellow mustard will work, add more to taste)
1 teaspoon garlic powder
1 teaspoon cayenne powder (optional, doesn't make dish spicy but adds a nice depth)
salt and pepper
1 cup panko breadcrumbs (for topping)
1 -2 tablespoon shredded parmesan cheese (for topping)

Preparation

Steam cauliflower either on stove or in microwave until tender but not mushy. Put into 9x11 baking dish.
Chop or shred cheese(s) and put aside.
In a large saucepan combine milk, Wondra flour, salt, pepper, and garlic powder, stirring to combine milk and flour so there are no lumps. Cook over medium low heat, stirring constantly with a whisk until milk comes to a boil. Boil for 1 minute, stirring constantly.
Turn off heat and add cashews, cheese, mustard, nutritional yeast, cayenne (if using, can substitute paprika) and stir until cheese has melted.
Pour cheese sauce over cauliflower in baking dish, stir to combine. Top with panko and Parmesan cheese. Bake at 350 for 30 minutes or until topping is browned.