Step 1

Preheat the oven to 200°C. Grease a 1.5L baking dish.

Step 2

Place the oil and butter in a pan over medium heat. Cook pancetta and onion, stirring, for 3-4 minutes until pancetta begins to crisp. Add garlic, thyme and flour and cook, stirring, for 1 minute. Add wine and simmer for 3-4 minutes until reduced by half. Add milk, cream, Taleggio and gruyere, then stir for 1-2 minutes until cheeses have melted. Season, then stir in parsley.

Step 3

Meanwhile, cook pasta in a saucepan of boiling, salted water according to packet instructions, adding cauliflower for final 6 minutes of cooking time. Drain, then stir pasta and cauliflower through the cheese sauce. Pour into the baking dish and top with parmesan and breadcrumbs. Bake for 20-25 minutes until golden, then serve.