Mac and cheese with cauliflower and smoked gouda

Ingredients:

• 450 g of corkscrew-shaped pasta or cavatapi
• 1 head of cauliflower, cut into florets
• 1 tbsp. l. olive oil
• 30 g unsalted butter
• 1 small onion, finely chopped
• 3 tbsp. flour
• 0.5 tsp cayenne pepper
• 1 teaspoon paprika
• 3 cups whole milk
• 1 cup chicken broth
• 3 tbsp. grated smoked gouda
• 1 tbsp Dijon mustard

Preparation:

1. Bring a large pot of water to a boil. Salt the water and add the pasta. Cook for 5 minutes, then add the cauliflower and cook for another 3 minutes, or until the pasta is al dente and the florets are slightly tender. Drain thoroughly and return the pasta and cauliflower to the pot.
2. Meanwhile, heat a medium saucepan over medium-low heat. Add the extra-virgin olive oil and heat it along with the butter until melted. Add the onion and sauté for 3-5 minutes to soften and sweeten the juices. Increase the heat slightly, then add the flour, cayenne pepper, and paprika. Stir until the roux begins to bubble, then cook for another 1 minute.
3. Stir in the milk and broth and increase the heat to bring the sauce to a rapid boil. Once it boils, reduce the heat and simmer until thickened, 3-5 minutes. Add the cheese to the thickened sauce and stir until melted, about 1 minute. Add the mustard and season with salt and pepper to taste.
4. Pour the sauce over the cauliflower and cooked pasta and toss. Season with salt to taste, transfer to a large serving platter, and serve.