Vegetables Cauliflower Cauliflower Cheese and Macaroni Be the first to rate & review! Dust the assembled dish with paprika if you want a little sweetness and color, or Aleppo pepper if you prefer some heat. Slideshow: More Cauliflower Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on August 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 15 mins Total Time: 55 mins Yield: 6 Ingredients 3 tablespoons unsalted butter, plus more for greasing 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard 2 cups whole milk 1 cup shredded sharp cheddar cheese Salt Freshly ground black pepper 1 large head cauliflower (2 1/2 to 3 pounds), cut into small florets 10 ounces penne or other tubular pasta 1/4 cup fresh bread crumbs Ground paprika or Aleppo pepper, for dusting Directions Preheat the oven to 350°. Butter a large gratin dish. Heat the 3 tablespoons of butter in a large saucepan over moderate heat. Add the flour and mustard and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add the cheese and stir until melted and completely smooth. Season the sauce with salt and pepper, and keep it warm over very low heat. Meanwhile, using a strainer insert in a large pot of boiling well-salted water, cook the cauliflower until crisp-tender, 3 to 5 minutes. Strain and set aside. Add the pasta to the boiling water and cook until al dente. Drain well. Add the cauliflower and pasta to the cheese sauce and stir to coat completely. Pour the mixture into the buttered gratin dish and top with the bread crumbs. Sprinkle some paprika over the dish. Bake until bubbling and golden, 20 to 25 minutes. Rate it Print