Last summer, I fell in love with Susan V.'s Cheesy Cauliflower Sauce. A head of cauliflower will make close to four batches, so I cut up the entire head and made a double batch of the sauce. I steamed the rest of the cauliflower on top with the broccoli just until they were tender.
I also had two servings each of penne and rotini pasta in the cupboard (whole wheat), so I boiled those together (thankfully, they have the same cooking time). I had two vegan andoullie sausages in the freezer, and those got thawed, sliced and pan fried with onions, garlic, and a bell pepper. Once the pasta was cooked just to al dente, I drained it, stirred it in with the sausage and veggies (some of the broccoli went in here, too). I then put in about two cups of the cheesy sauce (I had a good cup or so left over, which went in the fridge for some other use), tasted the mixture and adjusted the levels of salt and pepper, and turned it out into a casserole dish. I then roughly crumbed a couple of pieces of bread, tossed that with olive oil and seasoned salt, and spread it on top.
This later went in a 375 degree oven for about 30 minutes.
The remaining broccoli and cauliflower that I steamed went into a mixing bowl and was dressed with a basic vinaigrette of 3 Tbls. of apple cider vinegar, 3 Tbls. of extra virgin olive oil, 1 Tbls. of maple syrup, a good teaspoon of coarse mustard and 1 tsp. each of garlic and onion powder. I also threw in a pinch of crushed red pepper and some salt and pepper. Mix with the cauliflower and broccoli and chill. This will get eaten later this week.