“A recipe from 30 Minute Meals with Racheal Ray! Yummo! Sometimes I like to add in chopped carrot and peas, or some diced red bell pepper. Feel free to add a little more color to your meal!”

Ingredients Nutrition


  1. 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 about 3-5 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
  2. While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the 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 broth 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.
  3. Add the cheese to the thickened sauce and stir to melt it, about a minute. Stir in the mustard and season sauce with salt and pepper to taste. Pour over the cauliflower and cooked pasta and toss to mix. Adjust the seasonings, move to a large platter, and serve. Enjoy!

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