1 cauliflower, broken into florets
4 cloves garlic, sliced
1 brown onion, diced
200g salted butter
Salt & pepper
½ cup flour
1.5L full cream milk
1 cup smoked cheese, grated
1 cup smoked cheddar cheese, grated
150g block blue cheese
1 bunch basil, leaves picked and chopped
1 bunch thyme, chopped
500g curly fettuccine
Preheat the oven to 180°C.
Add pasta and cauliflower to a large pot of salted, boiling water.
To a large pot over medium heat add butter, garlic and onion. Sweat down for a few minutes, until translucent. Add flour stir for 2 to 3 minutes. While continuously stirring, gradually add milk. Once the milk has incorporated simmer until thick. Add half of the grated cheese and herbs and stir through.
Pour cooked and drained pasta and cauliflower to a tray, top with remaining cheese and herbs and pour over the sauce.
Bake for 30 minutes or until golden brown.