Searching for a dish to warm you up on a chilly day? Then look no further than this delicious casserole featuring a tasty variation of classic comfort food!

Ingredients:

•   3 Tbsps extra virgin olive oil

•   1 lb cavatappi or another short pasta of your choosing

•   1 medium head of cauliflower (approx. 2 lbs), cored and thinly sliced

•   4 cloves of garlic, sliced

•   1 large yellow onion, thinly sliced

•   4 oz extra-sharp white cheddar cheese, grated

•   2 oz parmesan cheese, grated

•   1/4 tsp mustard powder

•   1 1/2 cup panko bread crumbs

•   1/2 cup flat-leaf parsley, chopped

•   Pinch of cayenne pepper

•   Salt and pepper to taste

Directions:

1.      Preheat oven to to 425°F and use 1 Tbsp of the olive oil to grease a 9x13 inch baking dish.

2.      Cook pasta in a pot according to the package directions and drain.

3.      Heat the remaining 2 Tbsps of olive oil in a large pot over medium heat. Add the cauliflower, garlic, and onion, seasoning with salt. Cover and cook, stirring occasionally, until tender (about 15-20 minutes). Add 4 cups of water and simmer until the vegetables are very soft, about 10-12 minutes. Drain the vegetables, reserving 2 cups of the cooking liquid.

4.      Combine the vegetables, both cheeses, mustard powder, and cayenne pepper in a blender. Puree until smooth, adding just enough of the reserved cooking liquid to get the mixture moving.

5.      Add the newly blended sauce to the pasta and toss to combine before transferring to the prepared baking dish. In a separate bowl, toss together the panko, parsley, and a dash of olive oil in a bowl. Season with salt and pepper and sprinkle the mixture over the pasta.

6.      Bake until golden brown, about 15 minutes, and enjoy!