In skillet, heat 1 tbsp of the olive oil over medium heat. Add tomatoes and sauté for about 5 min, add green onions and sauté for 2 min. Set aside.
Cook cauliflower and garlic in salted boiling water for 8 to 10 min or until fork tender. Drain, reserving 1/2 cup cooking liquid
Add cauliflower, garlic, reserved liquid, remaining olive oil, salt and pepper to a food processor. Pulse until smooth. Add Dijon mustard and pulse to combine.
Cook pasta 2 min less than package directions; drain, reserving 1-cup (250 mL) pasta water. Return pasta to saucepan set over medium low heat. Stir in sauce. Cook, stirring, for 2 to 3 min or until mixture starts to simmer adding about 1/4 cup (60 mL) pasta water. Stir in shredded cheese until melted. Stir in all but ¼ cup of the reserved tomatoes and onions. Garnish with remaining tomato mixture to serve.
2 tbsp olive oil, divided
1 cup cherry or grape tomatoes, halved
1/3 cup sliced green onions
3 cup small cauliflower florets
2 cloves garlic, peeled
1 tbsp olive oil, divided
1/2 tsp salt
1/4 tsp pepper
2 tbsp Dijon mustard
1/2 cup Sensations by Compliments Italian-Style Shredded Cheese Blend
1 pkg Compliments Gluten-Free Brown Rice Penne Rigate