Creamy Cauliflower Mac and Cheese

ok, to some of you this sounds gross. THe cauliflower puree has the consistency of a thick alfredo sauce. The original recipe was by Mark Bittman at runners world. Here is the link to that recipe:http://www.runnersworld.com/article/1,7124,s6-242-303-504-13847-0,00.html?cm_mmc=Facebook-_-RunnersWorld-_-Content-Recipes-_-BittmansCauliflowerMac
I made some changes because I thought his proportions were off and there were just some things I wanted to change. This was really great and creamy and did NOT taste healthy at all. This would be a great recipe for those of you with kids. You really didnt notice the cauliflower (if you do it right), sneaky way to get your veggies in. Its a great way to satisfy a craving for mac and cheese if you are trying to be good ( :

Creamy Cauliflower Mac and Cheese

1 C chicken stock
2 bay leaves
16 oz bag of frozen cauliflower florets
8 oz whole wheat pasta (I used fusilli)
1 C low fat cheddar or colby jack, shredded
1 Tbsp olive oil
dash of fresh grated nutmeg
1 tsp dijon mustard
1 heaping Tbsp of low fat sour cream
salt and pepper to taste
hot pepper flakes (optional)
1/4 C low fat cheddar or colby jack, shredded

Preheat oven to 400 degrees F. Cook pasta according to directions. While pasta is cooking, warm chicken stock and bay leaves until heated. Cook cauliflower in boiling water about 25 minutes, until very very soft. Once pasta is done, drain and return to pot (drizzle with a tiny bit of olive oil to prevent sticking) Drain and blot with paper towels to get additional moisture out of cauliflower. Return cauliflower to pot (if using immersion blender) (or food processor). Discard bay leaves from stock. Add stock, oil, mustard, nutmeg, salt and pepper to cauliflower and either process or blend with immersion blender (the better choice). Mix in 1 C cheese until melted. Pour over pasta and stir. Pour into baking dish. Sprinkle additional 1/4 cheese over top, cover and bake 20 minutes or until hot and bubbly ( :