Macaroni & Headcheese

Step 1: Preheat oven to 375F. Butter a 2 quart baking dish and set aside.

Step 2: Bring a large pot of water to a boil. Add the cauliflower and cook until very soft, about 12-15 minutes. Drain.

Step 3: Puree the cauliflower in a food processor until very smooth. Season with salt and pepper to taste and set aside.

Step 4: While the cauliflower cooks, heat the oil in a medium saucepan over medium heat. Add the headcheese and cook, stirring occasionally, until browned and crisp - about 8-10 minutes. Drain on a paper towels and let cool.

Step 5: Melt the butter in the same saucepan over medium heat. Whisk in the flour and let the mixture bubble for 102 minutes. Whisking constantly, gradually pour in the milk and continue to whisk until the mix begins to bubble and thicken. Add 1/2 cup each of the mozzarella and cheddar cheeses, along with 1 tablespoon of the Parmesan. Whisk until smooth. Taste and adjust salt if needed. Remove from heat.

Step 6: Place the macaroni in a large bowl. Add the cheese sauce, cauliflower puree, crisp headcheese, 3/4 cup each of the mozzarella and cheddar, and half the remaining Parmesan cheese and stir until well coated.

Step 7: Pour the mixture into the baking dish. Mix the bread crumbs with the remaining cheeses and scatter evenly over the top. Place the dish on a baking sheet and bake until bubbling and golden brown on top, about 35-40 minutes. Let stand for 15 minutes to set up before serving.