Mac & Uniekaas® Hollandse Gouda Classic with Cauliflower
1 head of cauliflower, cut into florets
1 tbsp. of extra virgin olive oil
2 tbsp. of unsalted butter
1 small onion, finely chopped
Coarse salt
3 tbsp. of all-purpose flour
1/8-1/2 tsp. of cayenne pepper
1 tsp. paprika
3 cups of whole milk
1 cups of vegetable broth
3 cups of shredded Uniekaas® Hollandse Gouda Classic 12 Month
1 tbsp. of Dijon mustard
Fresh ground black pepper
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 3-5 mins. more or until pasta is cooked al dente and the florets are just tender. Drain and return to pot.
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 3-5 minutes to sweat them out and turn the juices sweet. 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, 3-5 mins.
Add the Uniekaas® Hollandse Gouda Classic 12 month to the thickened sauce and stir to melt it, about 1 min. Stir in the mustard and season with salt and pepper to taste. Pour over cauliflower and cooked pasta. Toss to mix.
Serves 4
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