From Rachael Ray
1 head cauliflower, cut into florets
1 lb whole wheat pasta
2 tbsp butter
1/4 c flour
1 1/2 c milk
1 c chicken broth
2 c shredded sharp cheddar cheese
1 tbsp 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 to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.
2. While the pasta is cooking, 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.