Cauliflower Macaroni & Cheese with Lemon-Parsley Butter Lettuce Salad

Directions

1. Fill a medium saucepan halfway with water, bring to a boil, then salt lightly.
2. Cut the cauliflower into quarters, trim the leaves and stem, and grate or process into small florets.
3. When the water boils, add the cauliflower and pasta; cook until the pasta is just tender, about 8–10 minutes, then drain.
4. Juice half a lemon into a medium bowl and chop half the parsley leaves for the dressing, reserving the rest for the finish.
5. Whisk in olive oil, honey, salt, and pepper to the lemon juice and parsley to make the dressing; set aside.
6. Shred the cheddar and cut the cream cheese into small pieces; heat a small saucepan over medium heat.
7. Add milk, cheddar, cream cheese, and spices to the pan; whisk until the cheese melts and the sauce is smooth, 2–3 minutes, then remove from heat.
8. Stir the cheese sauce into the drained cauliflower and pasta until evenly coated; cover to keep warm.
9. Tear the lettuce and add to the bowl with the dressing; toss to combine the salad.
10. Serve the cauliflower mac and cheese with the lemon-parsley salad, finishing the pasta with the remaining chopped parsley and crushed red pepper.