Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cauliflower, drizzle with oil and season with salt and pepper. Toss well to coat the cauliflower in the oil. Roast for 25-30 minutes or until tender and slightly golden, flipping cauliflower halfway through cooking. Keep heat in the oven.

While the cauliflower is cooking you can boil your noodles and make the sauce: boil the noodles in a large pot until al dente, according to the directions on the package. Once done cooking, drain and return noodles to the large pot.

While the noodles are boiling, make your mac and cheese sauce: in a large skillet, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.

Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Pour the cheese sauce over the noodles, then add in buffalo sauce. Stir to completely coat the noodles, then add in your roasted cauliflower and stir again.

Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Pour in the cauliflower mac and cheese and spread out. Top with remaining ½ cup shredded sharp cheddar cheese if you like extra cheesiness!

In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.