One-Pot Cauliflower Mac and Cheese - alive magazine

Ingredients

• 1 Tbsp (15 mL) unsalted butter or olive oil
• 3/4 cup (180 mL) whole grain or gluten-free panko bread crumbs
• 1/4 tsp (1 mL) dried thyme
• 1 cup (250 mL) frozen peas, warmed
• 1/4 tsp (1 mL) ground black pepper
• 3 cups (750 mL) water
• 2 1/2 cups (625 mL) whole grain or gluten-free orecchiette or elbow macaroni
• 3/4 lb (350 g) frozen cauliflower florets
• 1 Tbsp (15 mL) unsalted butter or vegan butter
• 1 tsp (5 mL) dried onion flakes
• 1/4 tsp (1 mL) grated nutmeg
• 2 cups (500 mL) grated old cheddar cheese or meltable vegan cheddar cheese
• Salt, as needed