-
1
Break apart the cauliflower into small florets, slice the mushrooms, and finely chop the garlic.
-
2
Heat half of the olive oil over medium heat in a large skillet. Add the garlic and let it cook until fragrant (about 2 minutes). Add the cauliflower florets, season with salt and pepper, and cook the cauliflower until tender but still slightly crisp (about 10 minutes). If the cauliflower starts to get dry, add a splash of white wine, stock, or water to the pan. Remove the cauliflower and set aside.
-
3
Heat the rest of the oil in the same pan over medium high heat. Add the mushrooms, season with salt and pepper, and saute until all the moisture has evaporated and the mushrooms are tender and slightly browned. Remove them from the pan and set aside.
-
4
Cook the pasta according to your package's directions.
-
5
Put the butter in the skillet over medium heat. When it has melted, add the flour and let the two bubble together for about three minutes. Add the milk and whisk, mixing in the flour and butter mixture completely. Continue to whisk until the milk has thickened. Add the cheese, season with salt and pepper, and mix well.
-
6
Stir the cauliflower and mushrooms into the cheese sauce to rewarm them.
-
7
Turn on the broiler to high.
-
8
Mix the cheese sauce with the cauliflower and mushroom and the pasta together in a baking dish. Sprinkle the breadcrumbs over the top and put the dish into the broiler. Watch the dish carefully to make sure it doesn't burn - and cook until the top is golden brown (about 5 minutes).
