INGREDIENTS
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8 oz pasta or elbow macaroni
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4 tablespoons butter
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6 tablespoons flour
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1 cup cauliflower steaming liquid
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1 1/2 cups milk
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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3/4 cup fresh grated Cheddar cheese
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1 head cauliflower, cut into florets, divided
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3 tablespoons chopped flat-leaf parsley
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Salt and pepper to taste