"Woke up got out of bed dragged a comb across my head". Sorry, my little girl is listening to the Beatles none stop so everything I do and say usually has a Beatles song attached to it.

Today I was at a loss as to what to pack in the kids lunch boxes. I've done a lot of sandwiches and I think they are going to start a mutiny if I don't come up with something new. Well today wasn't really new but it was inventive. I looked in the fridge and I saw cheese and cauliflower. I had seen someone on one of these morning shows make mac n cheese with cauliflower so I thought it couldn't be that hard and I'd get them to eat a good vegetable as a bonus. I did find a recipe for Cauliflower mac n cheese on the internet..... I love the internet. It turned out great and the kids seemed to like it. The best part is it was easy and I was able to make this all before they went to school. I didn't put the bread crumbs on and I used smoked paprika instead of fajita spices. I really think you could season this any way you want and it'll still taste great.

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons butter
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon butter

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges