Cauliflower Mac and Cheese

Ingredients:

• 450 g short pasta (recommended: horns, ziti or penne rigate, plain or whole grain)
• 1 tbsp extra-virgin olive oil
• 1 large head of cauliflower
• 1 cup chicken broth
• 3 tablespoons of butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 3 tbsp. flour
• About 2.5 cups whole milk
• Freshly grated nutmeg
• 3-4 sprigs of fresh sage, leaves finely chopped
• 2 tablespoons Dijon mustard
• 1 cup sharp white cheddar
• 1 cup Gruyere
• 1 tbsp. grated parmesan
• 1 small bunch watercress, washed and chopped

Preparation:

1. Bring the water to a boil for the pasta. Salt the water and cook the pasta for 2 minutes less than the package directions, about 5-6 minutes.
2. While the water is boiling, heat the olive oil in a lidded saucepan over medium heat. Core the cauliflower, place it in the pan, add 1 cup of broth, cover, and steam for 12-15 minutes, until tender. Remove the cauliflower from the pan and separate it into florets. Discard the liquid.
3. In the same saucepan, melt the butter over medium heat, then add the onion and garlic. Sauté for 3-4 minutes until tender. Add the flour and stir for 1 minute. Stir in the whole milk, season with salt, pepper, nutmeg, and sage. When the sauce thickens, add the Dijon mustard and two-thirds of the cheese mixture.
4. Drain the pasta, add it to the cauliflower, stir in the cheese sauce, transfer to a baking dish, and sprinkle with the remaining cheese. Cool completely and cover if making ahead.
5. Preheat oven to 200°C.
6. Place the pan on a baking sheet and bake until golden brown, 40-45 minutes.
7. Divide the mac and cheese among plates and sprinkle with watercress.