• Salt
• 1 head cauliflower, cut into florets
• 1 pound whole wheat pasta
• 2 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup chicken stock
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard
• Pepper
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Bring a large pot of water to a boil. Salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.


While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper.


Stir the cheese sauce into the pasta and cauliflower. Delish!

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