Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 50 Active Time: 0 : 50
US/Metric: [convert to metric]
Ingredients
Preparation
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, the add the cauliflower and cook for 3 minutes more or until the 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 teh EVOO and heat with the buttter 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. Sprinkle the finished disk with the smoked almonds, and serve.
