- Preheat the oven to 450.
- Bring a large pot of salted water to boil and then add the cauliflower for about 5 minutes, or until tender.
- When cauliflower is done, place in a bowl of cold water to cool. Let the hot water in the pot remain though!
- In a medium pot, melt the butter in olive oil over medium heat.
- Add the onion, garlic and rosemary, and cook until softened (about 3 minutes). Season with salt and pepper.
- Add the cauliflower and cook, stirring occasionally, for about 8 minutes (they should be browned a little in spots).
- Add the wine and let cook until it's evaporated.
- Meanwhile, return the water in the large pot to a boil.
- Remove the pot of cauliflower from the heat and stir in all of the Taleggio and 1 cup of the Parmigiano-Reggiano.
- Let that pot sit while you cook the pasta until it's al dente.
- Drain the pasta and then return it to the large pot.
- Add the cauliflower and cheese mixture to the pot and gently stir until thoroughly combined.
- Add half of the pasta into a 3 quart baking dish and top with about 2 Tbs of the bread crumbs.
- Top with the remaining pasta, followed by the rest of the bread crumbs and the remaining Parmigiano-Reggiano.
- Bake the pasta for 20 minutes and let it rest for 10 minutes before serving.