Pumpkin Cauliflower Mac and Cheese with Bacon Recipe

DIRECTIONS

1. Preheat oven to 375°F and prepare a 9-inch by 9-inch baking dish with olive oil spray. Heat a large pot of water to boiling and add 1/2 tsp salt. 
2. Chop bacon. In a medium skillet over medium heat, fry bacon until crispy. Remove bacon with a slotted spoon to a paper towel lined plate. Remove all but 1 tablespoon bacon fat from the skillet. Thickly slice 4 grams of sage (about 8 leaves) and fry over medium heat in the bacon fat until crispy, about 1 minute. Use a slotted spoon to remove the sage to the paper towel lined plate. Set aside bacon and sage.
3. Remove stem and leaves from cauliflower. Cut into small bite sized pieces and place in the boiling water; cook until crisp-tender; about 5 minutes. Drain well then pat between paper towels to remove all moisture.
4. In a medium sauce pan bring the cream to a simmer over medium heat. Whisk the cream cheese and powdered mustard into the simmering cream until smooth. Stir in 2 grams minced sage (about 4 leaves), minced garlic, 1/2 tsp salt, and pepper. Whisk in pumpkin and 3-ounces shredded cheese until fully melted; about 2 minutes. Remove from the heat and stir in the cauliflower. 
5. Pour into the baking dish and top with remaining 2-ounces shredded cheese. Bake for 15 minutes until browned and bubbly. Top with bacon and fried sage and serve while warm. Each serving is about 3/4 cup.