Not for those on a diet or for those who don't have time! However, this version of a traditional comfort food is very special and could serve as an almost-meatless meal. From a Williams and Sonoma magazine, 2010.
Preheat oven to 375 degrees. In a bowl, combine crumbs, melted butter, parsley, 1 tsp. salt and 1/2 tsp. black pepper. In a 4-quart pot over medium heat, cook pancetta for about 8 minutes. Transfer to a small bowl; reserve fat. Cook the cauliflower in batches 10-12 minutes, adding 1-3 T. butter if needed. Transfer to a bowl. Deglaze the pot with 2 T. water and add to the cauliflower. Wash the pot.
In the same pot over medium heat, melt 3 T. butter. Add the flour and cook for 1-2 minutes. Whisk in the wine and milk; cook for about 10 minutes or until thickened. Stir in the cheeses, 1 tsp. salt, 1 tsp. black pepper, cayenne, cream and then the pasta, pancetta and cauliflower. Pour into a 4-quart buttered casserole and top with bread crumbs. Bake for 30 minutes. Serves 10-12.
3 cups coarse fresh breadcrumbs
2 T. unsalted butter, melted
1/4 cup minced fresh flat-leaf parsley
Kosher salt and black pepper, to taste
8 oz. pancetta, julienned
1 1/2 pounds fresh cauliflower, cut into 1/2-inch florets
3-6 T. unsalted butter
1/4 cup all-purpose flour
2 T. white wine
3 1/2 cups milk
2 cups shredded Fontina cheese
3 cups shredded Gouda cheese
1/8 tsp. cayenne pepper
1/2 cup heavy cream
1 pound fresh macaroni, cooked al dente