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“This recipe is from the site.I made a few changes because of what I had on hand.I used turkey instead of chicken,chicken broth in replace of the white wine and mozzarella instead of gruyere.It was very tasty and it makes a lot so it's great for leftovers.”
1hr 10mins

Ingredients Nutrition


  1. Bring a large pot of water to a boil.
  2. Add pasta and cook 5 minutes.
  3. Add cauliflower florets and cook until the pasta and florets are tender,about 4 minutes more.
  4. Drain,rinse and return to pot.
  5. Meanwhile,heat oil in a large saucepan over medium heat.
  6. Add onion and cook,stirring until tender,2 to 3 minutes.
  7. Add wine and cook until reduced slightly,about 1 minute.
  8. Whisk milk,flour,salt & pepper together in a bowl and add to the pan.
  9. Bring to a boil over medium -high heat,stirring frequently.
  10. Cook,stirring until thickened,about 1 minute.
  11. Reduce heat to low and stir in cheese until smooth.
  12. Stir chicken and mustard into the cheese sauce;cook until heated through,about 2 minutes.
  13. Stir the sauce into the drained pasta and cauliflower.
  14. Serve sprinkled with chives.

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