5cupsof cauliflower floretsabout ¾ head of cauliflower
1 454gbox of penne
cayenne - just a pinch
500gvery old white cheddargrated, about 3 cups, divided
Preheat oven to 375.
Prepare cauliflower by cutting into bite-sized florets and tossing with 1 tablespoon olive oil. Spread on a baking tray. Season with salt and pepper. Roast for 20-25 minutes, until soft and lightly browned.
Meanwhile, cook pasta in boiling salted water according to package directions, to al dente, pasta will not be in the oven long so don't under cook it. Once cooked, drain and reserve 1 cup of pasta water just in case you need to thin the sauce later.
Meanwhile, melt butter with remaining 1 tablespoon of olive oil in a large dutch oven. Add flour and cook, about one minute, until a paste forms. Add the stock and cook down until most of the liquid evaporates. Gradually whisk in the milk and seasonings - mustard, nutmeg, cayenne, salt and peppers. Cook, stirring occasionally until thickened. This will take a few minutes. Remove from the heat and add about 2-½ cups of the grated cheese (set aside ½ cup for topping), stirring until melted and creamy. Taste for seasonings.
Add the drained pasta and the roasted cauliflower to the sauce. If the mixture seems too dry, add a little of the reserved pasta water. Adjust seasonings if necessary. Top with reserved cheese and sprinkle with paprika. Place under the broiler until golden brown and bubbly on top.
Cauliflower Mac & Cheese https://www.infinebalance.com/cauliflower-mac-cheese/