1 cup | Bambini Bocconcini |
2 cups | Grated Parmesan |
1 packet | San Remo macaroni pasta |
1 | large cauliflower |
100g | butter |
1 litre | cream |
1 cup | milk |
150g | gorgonzola cheese |
150g | fontina cheese |
salt and pepper, to taste | |
1 cup | coarse breadcrumbs |
1 | Pre-heat oven to 200c. |
2 | Cook pasta as per packet directions. |
3 | Take cauliflower and cut into small pieces, cutting off majority of stem. Place cauliflower and butter into a small saucepan. Pour cream over and enough milk to cover cauliflower. On a low heat, bring to the boil. Stir occasionally, and cook until cauliflower is soft and tender. |
4 | Place cauliflower and cream into a blender and blend until smooth and thick. Alternatively, you can use a stick blender if available. |
5 | Add salt and pepper to taste. |
6 | Pour cauliflower cream into a pan on low heat. Add gorgonzola, fontina, bocconcini (squished), parmesan and combine with cauliflower. Agitate the pan so the sauce reduces slowly and doesn’t burn. |
7 | Add pepper and cooked pasta to sauce and mix together. Pour this mixture evenly into a baking dish. Scatter breadcrumbs across the top. |
8 | Bake in the oven for 15 minutes or until golden brown. |