Pre-heat the oven to 350F. Have a medium (3 quart) casserole dish standing by.

Bring a large pot of water plus salt to a boil over high heat. Once the water reaches a rolling boil add the macaroni noodles. Cook the pasta, uncovered, for 10 minutes (or follow the package instructions for al dente). When the pasta is cooked to tender, drain the water and set aside.

While the pasta is cooking: Place the chopped cauliflower into a microwave safe bowl, cover with a plate and cook on high for 10 minutes. Remove carefully the dish will be very hot. The cauliflower should be soft. Transfer the cauliflower to a large mixing bowl. Use an emersion blender to puree the cauliflower into a mash -about 1 minute. Add the milk, half & half, pepper and garlic power then blend to combine. Add the cheese and drained pasta. Stir to coat the pasta then transfer the mixture to your casserole dish and smooth into an even layer.

Break the toast into pieces then pulse in a food processor until it becomes crumbs. Add the butter and pulse until the mixture looks like damp sand. Sprinkle the crumbs over the pasta.

Bake the macaroni and cheese for 15 minutes until the top is crispy and dark brown. Let the casserole sit for 5-10 minutes before serving. Sprinkle with chopped fresh parsley if desired.