½ a head of cauliflower
1 lb. dried macaroni (I used mulit-colored penne)
4 oz. shredded Cheddar cheese
2 oz. shredded Parmesan cheese
1 cup crème fraîche or sour cream
½ tsp dried parsley flakes
1 cup steamed peas
Salt and pepper to taste
Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets.
Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Drain. Return pasta and cauliflower to pan. Add cheddar cheese, parmesan cheese, sour cream and seasonings. Stir over low heat until cheese is melted. Add steamed peas.
At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add ⅔ cup of reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.