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1
Preheat the oven to 450.
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2
Bring a large pot of salted water to a boil and fill a large bowl with cold water.
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3
Boil the cauliflower until tender, 5 minutes.
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4
Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly.
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5
Drain and pat dry; keep the cooking water hot.
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6
In a large, deep skillet, melt the butter in the olive oil.
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7
Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes.
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8
Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes.
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9
Add the wine and boil until evaporated.
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10
Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.
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11
Return the water to a boil and add the pasta.
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12
Cook until al dente.
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13
Drain the pasta and return it to the pot.
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14
Scrape the cauliflower and cheese sauce into the pasta and toss well.
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15
Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs.
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16
Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.
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17
Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp.
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18
Let stand for 10 minutes before serving.
