Cheesy Cauliflower and Tofu Casserole

Bring a decent-sized pot of water to a boil.

Pare and chop 1 head of cauliflower.

Add the cauliflower to the boiling water.  Cook for about 5-7 minutes, until it starts to be tender.  Use a slotted spoon to fish it out into a colander, and set it aside where it can drain and cool.

In a large saucepan over medium heat, melt 1 lb Velveeta cheese.

Squeeze the cooled cauliflower into the bottom of the colander, or with your hands, to get some of the water out, and to make it more dense.

Drain a 19 oz package of firm tofu, and cut it into noodle-like pieces.
Put it into to the pot of boiling water, and when it returns to a boil, drain.

Add to the melted Velveeta, and stir occasionally until melted and combined:
8 oz Guyere cheese, shredded
4 oz medium cheddar cheese, shredded
4 oz pecorino cheese, shredded
1/3 cup milk
1/3 cup cream
salt and pepper

Fold the cauliflower and tofu into the cheese mixture.
Put it all into a 9x13" pan.
Top with 2-3 oz shredded Pecorino cheese.
Bake at 325 for 30 minutes.