INGREDIENTS
1
large head Cauliflower
4 cloves
Garlic
1
Onion
3
sprigs Sage, fresh leaves
1
small bundle Watercress
1 cup
Chicken stock
2 tbsp
Dijon mustard
1 lb
Short cut pasta
1
Black pepper, Freshly ground
3 tbsp
Flour
1
Nutmeg
1
Salt
1 tbsp
Olive oil, extra-virgin
3 tbsp
Butter
1 cup
Gruyere cheese
1 cup
Parmigiano cheese
1 cup
White cheddar cheese, sharp
2 1/2 cups
Whole milk