Cut cauliflower into bite-sized pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine cauliflower, cornstarch, and a pinch of salt and pepper until coated. Set aside.

Line a plate with a paper towel.

Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.

Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

After 3 minutes, add cauliflower to hot pan, shaking off excess cornstarch. Stir occasionally until golden-brown, 7-9 minutes.

Replenish oil, if needed. Remove from burner. Transfer cauliflower to towel-lined plate. Reserve pan; no need to wipe clean.

While cauliflower cooks, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add white portions of green onions, half the green portions of green onions (reserve remaining for garnish), and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 1-2 minutes.

Add cream base, Parmesan, cheddar, and pasta. Stir until melted, combined, and heated through, 2-3 minutes.

If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While mac and cheese cooks, continue recipe.

Return pan used to cook cauliflower to medium heat. Add 2 Tbsp. water, butter, paprika, and Buffalo sauce (to taste) to hot pan. Stir to combine and bring to a simmer.

Once simmering, add cauliflower and stir until coated, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping mac and cheese with cauliflower mixture and garnishing with remaining green portions of green onions. Bon appétit!