Ingredients

Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth

3 cups shredded smoked Gouda
1 tablespoon Dijon mustard
Freshly ground black pepper

Directions

Bring a large pot of water to a
boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then
add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the
florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin
olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5
minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in
the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1
minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the
sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the
sauce thickens, 3 to 5 minutes.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the

mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked
pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and
serve.