Adapted From: Foodell.com
1 pound penne pasta
2 to 3 tablespoons olive oil
1 head cauliflower (about 2 pounds total)
1 head broccoli (about 1 pound total)
1 small red onion, finely chopped
For the cheese sauce: 1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups milk
1/2 cup grated gruyere or sharp cheddar cheese
1. Bring a large pot of water to the boil and cook the penne according to the manufacturer’s instructions. When done, drain the pasta into a colander, and then return it to the warm cooking pot. Toss the pasta with a little olive oil to keep it from sticking. Cover the pot to keep the pasta warm until ready to serve.
2. While the pasta is cooking, prepare the cauliflower and broccoli by cutting away the thick stems and cutting the florets into bite-size pieces.
3. In a large sauté pan, heat 2 tablespoons of olive oil. When hot, add the cauliflower and broccoli florets, red onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables begin to soften and the cauliflower begins to brown slightly, about 7 to 10 minutes (longer if you like your vegetables less crispy.)
4. Make the cheese sauce by melting the butter in a medium saucepan over medium-low heat. Once the butter is melted and bubbly, whisk in the flour. Cook for 3 minutes and then remove the saucepan from the heat. Add the milk to the mixture while whisking and as soon as the milk is incorporated, put the pan back on medium heat. Bring the mixture to a bare simmer, stirring often, and continue to cook until the mixture thickens, about 10 minutes. Remove the sauce from the heat and stir in the cheese (it should melt very quickly.) Taste the sauce and season with salt and pepper as desired.
5. Add the cooked penne to the vegetables and pour the cheese sauce over the top. Toss well to combine; taste and season with more salt and pepper as desired. Serve hot.
