1 pound pasta (macaroni, ziti or fusilli)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
4 cloves garlic, finely chopped
3 tablespoons flour
3 cups whole milk
pinch of nutmeg, grated
pinch of sage, ground
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1/3 cup bread crumbs
- Preheat the oven to 400 degrees F.
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- In a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat.
- Cut the cauliflower into florets. Add them to the pot along with the chicken stock. Cover and steam for 10 minutes or until tender. Remove cauliflower from pot and set aside. Discard broth from pot.
- Over medium heat in the same pot, melt the butter, then add garlic. Saute for 3 to 4 minutes. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage.
- When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add in the cauliflower, stir in the cheese sauce,
and transfer to 13 x 9 inch baking dish.
- Cover with foil and bake for 40 minutes (on a baking sheet to catch the bubble-over).
- Remove the foil, top with bread crumbs and remaining cheese and bake for an additional 15 minutes.