Steam or microwave cauliflower florets until tender. Puree about 1/4 of florets in food processor with about 1/4 cup milk or water until smooth. Add salt and pepper to taste.
2
Bring water to boil in large saucepan, add salt to taste, and cook pasta according to package directions. Drain, reserving cooking water. Add cauliflower florets to pasta.
3
Heat milk in small saucepan over low heat. Melt butter and olive oil in medium saucepan. Add flour, whisking to combine. Add heated milk, about 1/2-3/4 cup at a time, whisking well after each addition until smooth.
4
Add about 1/3 of the shredded cheddar cheese to the milk mixture and whisk slowly until the cheese is melted. Repeat until all the cheese has been added and melted.
5
Add pureed cauliflower to sauce, mixing well. Add salt and pepper to taste.
6
Pour sauce over pasta and cauliflower and mix well until combined.
