• 3 cups cauliflower florets, cut small
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp honey
• ¼ cup olive oil

1. Preheat oven to 400 degrees
2. Toss cauliflower florets with salt, pepper, garlic, honey, and oil.
3. Spread evenly on baking sheet and bake at 400 degrees for 10 minutes or until cauliflower is lightly toasted. Let cool and keep aside.

While you’re waiting for the cauliflower to finish, start the sauce.

• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded cheddar cheese (1.5 cups reserved)
• 3 cups shredded smoked gouda (1.5 cup reserved)
• 1/2 teaspoon salt
• 1/4 teaspoon granulated garlic

1. First, prepare a roux by heating a large pot over medium/high heat. Add butter. When the butter is melted, add flour, and whisk until the butter and flour form a crumble or paste.
2. Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
3. When the roux is thick, remove from heat and add 1 cup of shredded cheddar cheese and 1 cup of smoked gouda. Whisk until the cheese has melted.
4. Add granulated garlic, salt, and pepper to the cheese sauce. Mix well.

• 1 lb. cooked cavatappi or elbow noodles
• Cheese sauce
• Roasted Cauliflower
• 1.5 cups reserved shredded cheddar
• 1.5 cups reserved smoked gouda

1. Preheat Oven to 375 degrees.
2. In a large bowl, mix noodles, cheese sauce, roasted cauliflower, ½ cup of the reserved smoked gouda and ½ cup reserved shredded cheddar cheese
3. Place mac mixture evenly in a 5 qt oven safe casserole dish and cover the top with the remaining cheese.
4. Cover and place in oven and bake for 15-20 minutes
5. Uncover and finish baking for approximately 5 minutes or until the cheese on top is completely melted. 

• 1 lb. brussels sprouts, thinly sliced
• 1 or 2 heads broccoli, cut into small florets
• ½ red onion, finely sliced
• 3 cups shredded kale
• 1 cup toasted sliced almonds
• ½ cup craisins

1. Preheat oven to 400 degrees
2. Toss cauliflower florets with salt, pepper, garlic, honey, and oil.
3. Spread evenly on baking sheet and bake at 400 degrees for 10 minutes or until cauliflower is lightly toasted. Let cool and keep aside.

• ½ cups mayonnaise
• 3 tbsp half and half
• 2 tbsp granulated sugar
• 2 tbsp apple cider vinegar
• 1 tbsp poppy seeds
• 1/4 teaspoon dry mustard powder
• pinch of salt and pepper

1. In a large bowl, whisk together mayo, half and half, sugar, apple cider vinegar, poppy seeds, and mustard powder until fully combined.
2. Add in sliced brussels sprouts, broccoli florets, red onion, kale and craisins and toss together until salad is fully covered in the vinaigrette. Season with salt and pepper.
3. Place in a serving bowl and finish with a sprinkle of sliced almonds on top.