• Salt
• Pepper
• 1 head cauliflower, cut into florets
• 1 pound whole wheat pasta
• 2 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup chicken broth
• 2 cups shredded shard cheddar cheese
• 1 tablespoon Dijon mustard

1. Bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. transfer the florets with a slotted spoon to a large bowl.
2. In the same boiling water, cook the pasta until al dente then drain in a
3. colander. Add the pasta to the cauliflower.
4. 2)While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower. Yum-o!

To-Tasty-to-be-Good-for-You Cauliflower Mac ‘n’ Cheese from Everyday with Rachael Ray