Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli
and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer
. Add the pasta
to the water and undercook by about 2 minutes, drain.
Meanwhile, combine the sour cream in a large bowl along with the mustard, chives
, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese
. Stir to combine, then transfer it to a casserole or baking dish
and cover with the remaining cheese. Cool and chill for a make-ahead meal.
To heat and eat, put the casserole
on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.