Pasta with Neds Creamy Crab Sauce

• 2 tablespoons unsalted butter
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups (about 1/2 medium head) chopped raw cauliflower
• 2 cups whole milk
• 1/4 teaspoon red chile flakes
• Kosher salt
• 1/2 cup mascarpone
• 1 tablespoon Dijon mustard
• 1 pound short dried pasta, such as fusilli or penne
• 1 cup grated aged white Cheddar cheese
• 1/2 pound Dungeness crab meat
• 2 tablespoons thinly sliced fresh chives

1. Melt the butter in a medium saucepan over moderate heat.
2. Add the onion and garlic and saute until the onion softens slightly, about 5 minutes.
3. Add the cauliflower, milk, chile flakes, and 1 teaspoon salt.
4. Bring just to a simmer, then adjust the heat to simmer gently.
5. Cook, uncovered, until the cauliflower is tender, 10 to 15 minutes.
6. Puree in a blender.
7. Transfer to a bowl and whisk in the mascarpone and mustard.
8. Bring a large pot of salted water to a boil over high heat.
9. Add the pasta and boil until al dente.
10. Drain and return the pasta to the warm pot.
11. Add the cauliflower sauce and Cheddar and toss over moderately low heat until the cheese melts.
12. Taste for salt.
13. Add the crab meat and chives and toss again.
14. Serve immediately in warm bowls.
15. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

unsalted butter, yellow onion, garlic, cauliflower, milk, red chile flakes, kosher salt, mascarpone, mustard, pasta, cheddar cheese, crab meat, chives

Taken from www.epicurious.com/recipes/food/views/pasta-with-ned-s-creamy-crab-sauce-388207 (may not work)