Cheesy Chipotle-Cauliflower Mac

Ingredients

• 3 cup cauliflower florets
• 8 oz whole-wheat fusilli or rotini pasta
• 1 cup nonfat milk
• 1 chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
• 1 tbsp olive oil
• 1/4 cup finely chopped yellow onion
• 2 clove garlic, minced
• 4 cup chopped fresh spinach
• 1/4 tsp salt
• 1 tbsp whole-grain Dijon mustard
• 4 oz reduced-fat Cheddar cheese, shredded (about 1 cup)
• 2 oz part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1 tsp Ground pepper
• 1 pinch Paprika

Instructions

1. Place a steamer basket in a large saucepan, add water to just below the basket and bring to a boil. Add cauliflower to the basket; cover, reduce heat to medium and steam until very tender, 8 to 10 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
3. Transfer the cauliflower to a food processor or blender. Add milk, chipotle and adobo sauce; puree until smooth.
4. Dry the large saucepan. Add oil and heat over medium heat. Add onion and cook until softened and transparent, 2 to 3 minutes. Add garlic and cook until fragrant, 1 minute. Add spinach and cook until lightly wilted, 2 minutes. Reduce heat to medium-low, carefully add the cauliflower mixture and stir to combine. Stir in salt and mustard. Gradually whisk in Cheddar and mozzarella just until smooth, about 1 minute. Remove from heat.
5. Pour the sauce over the pasta and gently stir to combine. Garnish with pepper and paprika, if desired.