Lobster Mac & Cheese, lightened up

In honor of National Lobster Day, I decided to make a healthier version of one of our favorite comfort foods - Lobster Mac and Cheese.  Because everything seems to be lightened up with a filler of either squash or cauliflower these days, I hopped on the train and went with it.  Because HEALTH.

Ingredients

1 cup bow tie pasta

2 cups cauliflower chopped into small florets

1 TBSP grape seed oil

1/2 sweet onion, diced

3 fresh torn basil leaves (or 2 tsp dry basil)

1 tsp red pepper flakes

3 cloves garlic, minced

1/2 cup milk (you choose the type)
1/2 cup cream cheese (again, you choose the type... Whole fat, reduced fat... Just not a whipped variety)

1 1/2 cup shredded cheese (you choose, I used a combination of fontina and gruyere but whatever floats your fancy)

1/4 cup parmesan

LOBSTER (really you can add as much or as little as you want, just make sure its cut into bite sized pieces.  I added two large lobster claws to my last one)

1/3 cup breadcrumbs

salt & pepper to taste

Directions

1. Prepare by preheating the oven to 375 degrees, also heat large pot of water over high heat and coat a 9-inch baking dish with nonstick spray (set aside).
2. Cook pasta as the package instructs and be sure to add the cauliflower florets to the pot when the timer reaches 3 minutes left in cook time. Drain when done.
3. Heat 1 TBSP oil in a skillet.  Add garlic and onion then sautee until the onions are translucent and the garlic makes your mouth water.  Stir in the pasta, cauliflower, milk, red pepper flakes, basil and cheeses, combine until the lumps are gone.  Season with salt and pepper to taste.  If it seems dry, add more milk.  At the very end, add the lobster and stir to combine.
4. Pour the pasta mixture into the baking dish.  Add breadcrumbs to the top.  Bake for 12-15 minutes, until the mixture is bubbly and delicious. 
5. Eat