Everyone’s favorite comfort food gets a nutrition boost with the addition of pureed cauliflower.

Directions

1. Heat oven to 350°F. Coat eight 8-ounce ramekins with vegetable spray and set aside.

2. In a large pot, boil the cauliflower until tender, about 8-10 minutes. Allow to cool slightly and puree in a blender with the milk and mustard.

3. In a large bowl, combine the pasta with the cauliflower and shredded cheese. Add salt and pepper to taste. Divide the mixture among the ramekins.

4. In a small bowl, combine the panko crumbs, Parmesan, and oil. Sprinkle the breadcrumbs over the ramekins.

5. Bake until golden brown, about 25-30 minutes.