1/2 cup milk
Drain the pasta and return it to the pot. Pour in the cauliflower puree, cheese and chiles and stir until the cheese is completely melted. Taste and add more mustard or chiles if desired. Serve immediately
I wrote restaurant reviews for SF Station (a local city guide) and was a weekly contributor at KQED’s food blog, Bay Area Bites for over five years. I was also contributing editor at Glam. More recently I have written for FoodNetwork, OpenTable, Recipe.com, Refinery 29 and various other publications both online and in print.