Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


salt1 medium head of cauliflower, cut into 1-inch florets1 Tbsp unsalted butter3 Tbsp extra virgin olive oil1 small onion, finely chopped2 garlic clove, minced2 tsp minced rosemary freshly ground pepper½ cup dry white wine1 ½ cup heavy cream½ cup freshly grated Parmigiano-Reggiano cheese½ lb Taleggio cheese—rind discarded, cheese cubed1 lb large shell, such as conchiglioni¼ cup dry bread crumb


  1. Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.
  2. In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.
  3. Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.
  4. Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp. Let stand for 10 minutes before serving.

The unbaked assembled pasta dish can be refrigerated overnight. Return the pasta to room temperature before baking.

Insanely rich pastas like this one call for a robust red wine with moderate tannins.

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Recipe Credit: Dario Barbone and Renato Sardo
Image Credit: Christina Holmes

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Tags: Dinner, Vegetarian, Pasta

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