Meanwhile, bring a pot of water to a boil and cook pasta until al dente. Drain and set aside.
Heat oil in the same pot, and sauté onions for about 5 minutes.
Add in flour and stir to completely coat the onion. Stir in spices and cook, stirring constantly, until spices are fragrant (about 1 minute).
Pour in about 1/4 cup a2 milk. Stir well, scraping up any bits on the bottom of the pot, until thick. Add a little more milk, stir into sauce, and repeat two more times until you have a thick sauce.
Add in cauliflower and stir to completely combine. Add in all but 2 tablespoons of cheese and stir to combine. Remove from heat.
Whisk the egg into a small bowl. Add a spoonful of the hot cauliflower-cheese mixture and stir. Add another spoonful of mixture and stir. Pour into the pot and stir to completely combine.
Transfer to muffin tins or liners. Sprinkle with remaining two tablespoons of cheese.
Bake for 20 minutes in preheated oven. Let sit for 5-10 minutes before serving. Enjoy!
*Use gluten-free pasta, and substitute 1/2 tablespoon of cornstarch in place of the flour for gluten free.*Skip the cayenne pepper for not as spicy bites*This recipe makes 12 regular sized muffin bites or 24 mini bites*Recipe was tested with 2% a2 Milk®. Whole milk would also work. Don't use fat-free milk
Recipe from Living Well Kitchen https://blog.memeinge.com/cauliflower-mac-and-cheese-bites/