When the oven is hot add the olive oil to the pan and then the cauliflower. Toss well.

Roast for about 20 minutes. Toss the cauliflower about every 5 minutes.

Remove and set aside.

Increase the heat of the oven to broil.

While the cauliflower is cooking, place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook - the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.

When the pasta is done, drain well and add it to the sauce pan with the cheese over medium heat. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil, and when the sauce is very thick, remove from the heat.

Add the roasted cauliflower and fold together gently.

Place the Mac and Cheese in 4 individual oven proof bowls. Top with pepper to taste and then sprinkle 2 tablespoons of panko on top of each of the four bowls.

Place under the broiler for 1 to 2 minutes - until the bread crumbs are lightly toasted - and serve.