Tonight's dinner was inspired by a client's request for Cauliflower Au Gratin, which I made earlier in the day for a holiday party. Since it was so good and there was a bunch of cauliflower that didn't make it into the baking pan, I decided to make some for myself for dinner. Once the cheesey sauce was bubbling away courtesy of a combination of Daiya mozzarella, Tofutti cream cheese, and WestSoy soy milk, I changed my direction to mac 'n' cheese, so I boiled some gluten-free Tinkyada pasta shells. At the last minute I threw in some green beans for color. Once it was cooked up nicely, I sprinkled a crunchy topping I had made earlier with toasted walnuts and vegan bread crumbs. Mmmm... creamy, crispy goodness.