1. Bring a large pan of water to a boil. Wash cauliflower and separate into florets. Boil until tender, about 8-10 minutes. Remove from pan with a slotted spoon. Chop cauliflower into bite-size pieces and set aside. Do not discard the cooking water in the pan.
  2. Make a béchamel sauce by gently heating milk with bay leaf in a small saucepan. Do not let it boil. Melt butter in a medium heavy-bottomed pan. Add flour; mix well with a wire whisk making sure there are no lumps. Cook for 2-3 minutes. Do not let butter burn.
  3. Strain hot milk into flour and butter mixture all at once, and mix smoothly with wire whisk.
  4. Bring sauce to a boil, stirring constantly, and cook for 4-5 minutes more. Season to taste. Add cheese, and stir over low heat until melted. Stir in cauliflower. Keep warm.
  5. Bring cauliflower cooking water to a boil. Add salt, IDEAL GOURMET TWIST and cook until al dente. Drain, put in serving dish. Add sauce, mix well and serve.

Serves 6-8

Helpful Pasta Tips:

Thin spaghetti suits seafood sauces, thicker spaghetti is good with creamy sauces (like Carbonara), and thick tubular pasta like Penne and Twist suits rustic sauces full of bits that will be caught in the pasta itself.

By: Chef Michael Bautista