Mac and Cheese Eats Its Vegetables.
'When it comes to foods blanketed in cheesy béchamel, we Americans think of macaroni, not vegetables. But in Britain, pale, craggy chunks of cauliflower are as likely to be doused in cheese sauce as pasta is here. This recipe combines these two great things into one cozy, creamy bowl.
It’s a little like a pasta primavera — except wintry, and made primarily with a brassica vegetable. Oh, and did I mention the blue cheese?
First and foremost, however, there’s the pasta. For this recipe, you have many options, as long as they resemble a cauliflower floret. (Use your imagination here, or try squinting.) Think short, whorled and crevice-y: campanelle, conchiglie or orecchiette. Even farfalle or fusilli will work in a pinch. Short pasta shapes with lots of nooks and crannies catch the melting blue cheese and tiny bits of cauliflower that fall off as you mix them together, not to mention all those wonderfully oily, caramelized leeks.
Had I mentioned the leeks?
They are roasted with the cauliflower, turning floppy and very sweet — sweeter, even than the cauliflower, which softens and crisps at the corners. Regular white cauliflower is the classic choice. But the green, purple or orange varieties work, too, and will add a touch of festivity to the usual midwinter dinner table doldrums.'>>>
https://www.nytimes.com/2018/03/02/dining/cauliflower-pasta-recipe.html?
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Thanks for the inspiration even though I know it wasn't the intent of the post. 
