INGREDIENTS
2
boxes Banza Pasta (16 oz total) (any noodle of choice (brand link below))
4 cups
cauliflower florets, 1 1/2" pieces ((approx 1/2 large head))
4 cloves
garlic, peeled and roughly chopped
1 tsp
Dijon mustard
1/4 cup
butter from grassfed cows ((I like kerrygold))
1/2 cup
mascarpone cheese or goat cheese ((mascarpone is mild, goat cheese has tang))
2 tsp
sea salt
1/4 tsp
garlic powder
1 tsp
onion powder
1/4 tsp
black pepper
2
packed cups grated cheddar cheese from grassfed cows ((approx 8 oz, I use Organic Valley))
Optional: 1/4 cup grated parmesan cheee
Optional: thinly sliced green onions for garnish