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Cauliflower Pasta with Dijon Mustard

8-10 ounces pasta of choice, cooked
3-4 cups chopped cauliflower (or a combination of cauliflower and broccoli)
1/2 bunch leeks, white and light green parts cut into 1/4-inch rounds (or chopped fresh onions)
2-3 cloves garlic, minced
1 can diced tomatoes
2-3 tablespoons Dijon mustard
white wine
balsamic or red wine vinegar
salt & pepper

Sauté garlic and leeks in butter or olive oil for a minute or two, then pour in enough white wine to cover and simmer until leeks are tender. Add tomatoes and cauliflower, cover and cook until barely tender. Add Dijon and a few splashes of balsamic or red wine vinegar, along with salt & pepper (taste for salt first -- if you used plenty of Dijon, it might not need it), and simmer uncovered a minute or two more. Stir in cooked pasta, and serve with freshly grated parmesan cheese. Serves 4.