1 head of cauliflower, broken into florets
1 cup pouring cream
1 cup milk
1 500g packet macaroni
150g taleggio cheese, crumbled
150g gorgonzola, crumbled
1 cup parmesan, grated
1 cup grated mozzarella
1 cup breadcrumbs
Preheat oven to 200°C.
Place cauliflower and butter into a small saucepan over medium heat and allow the butter to melt slightly. Pour over the cream and milk and ensure the cauliflower is covered, then slowly bring up to the boil, stirring occasionally. Reduce to a simmer and cook for about 45 minutes until the cauliflower is soft and the liquid has thickened and reduced.
Transfer the cauliflower and cream mixture to a blender and blend until smooth and thick.
Add salt and pepper to taste.
Cook pasta as per packet directions.
Return the cauliflower and cream mixture to the pan on low heat. Stirring continuously, add gorgonzola, taleggio, mozzarella and parmesan. Stir through until melted, then season with salt and pepper. If the mixture is too thick, spoon is some of the pasta cooking water.
Drain the pasta and add to the pan. Stir to coat completely in the sauce, then turn off the heat. Transfer to an ovenproof dish and scatter over the breadcrumbs evenly. Bake in the oven for about 10 minutes until golden brown on top.