Rich Cauliflower Mac & Cheese with Sausage

Directions

1. Rinse the cauliflower, remove the leaves, and break into florets. Trim the stems and chop them to match the florets; place everything in a medium saucepan.
2. Cover the cauliflower with hot water and bring to a boil over high heat. Cook until tender when pierced with a fork, about 4–5 minutes, then drain and set aside.
3. Heat a skillet over medium-high heat as the cauliflower rests.
4. Cut the sausage into bite-sized pieces and add to the hot skillet.
5. Melt a knob of butter in the pan, then add the sausage and cook, stirring often, until nicely browned and cooked through, about 4–5 minutes. Transfer the sausage to a plate and reduce the heat to low.
6. On a clean cutting board, finely chop the chives. Grate the cheddar and Parmesan.
7. Mince the garlic and melt a bit more butter in the skillet, cooking the garlic until fragrant, 1–2 minutes.
8. Stir in the cream, Dijon mustard, paprika, and pepper, then heat until warm. Add both cheeses and stir until melted and smooth.
9. Return the cauliflower to the cheese sauce and toss to coat evenly. Scatter the sausage and chives over the top and serve.