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Ingredients

Method

  1. Preheat oven to 200⁰C.
  2. Cut cauliflower into small pieces, cutting off majority of the stem.
  3. Place cauliflower and butter into a small saucepan. Pour cream and milk over the cauliflower so it is covered. On a low heat, bring to the boil, stirring occasionally. Cook until cauliflower is soft and tender.
  4. In a pot of boiling salted water, add the pasta and cook as per packet directions.
  5. Place cauliflower-cream mixture into a blender and blend until smooth and thick.
  6. Pour cauliflower sauce into a pan on low heat.
  7. Add the gorgonzola, taleggio, mozzarella, and parmesan to the cauliflower sauce and combine. Agitate the pan so the sauce reduces slowly and doesn’t burn. Season with salt and pepper.
  8. Add cooked pasta to sauce and mix together.
  9. Pour pasta evenly into a baking dish. Scatter bread crumbs over the top.
  10. Bake in the oven for 15 minutes or until golden brown.