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serves: 10
1 lb. whole wheat penne pasta
1 head cauliflower (about 6-7 cups of florets)
3 cups reduced sodium chicken broth, divided
¾ cups milk
¼ cup olive oil
1 teaspoon salt
2 cloves garlic
24 ounces fresh sliced mushrooms
4 tablespoons butter, divided
1 cup shredded Gruyere cheese
fresh sage, sliced into thin ribbons
extras: caramelized onions, bacon, sausage
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1st Keep
 Kathleen_Coe
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