[printable recipe]
serves 4-6
4 T olive oil, divided
1 head of cauliflower, cut into florets (about 6-8 cups)
8 oz. gorgonzola, crumbled
1 1/2 cups whole milk
12 oz. cream cheese, cubed
2 cloves garlic, minced
1 T chopped fresh rosemary leaves
12 oz whole wheat penne
4 smoked sausages (we used beef sausage with blue cheese), sliced
1/3 cup toasted bread or cracker crumbs
Preheat oven to 425F
Toss cauliflower with 3 tablespoons of the olive oil and spread in one layer on a rimmed baking sheet. Roast for 25-30 minutes, or until browned and just tender. Turn oven down to 375F.
Meanwhile, heat remaining 1 tablespoon of olive oil in a medium saucepan. Add garlic and sauté gently for 1-2 minutes or until fragrant. Add rosemary and cook for a few seconds more. Add cream cheese and stir until blended and creamy. Whisk in whole milk until smooth. Crumble in blue cheese and stir to combine. Allow to heat gently for 10-15 minutes while pasta is cooking.
Bring 4 quarts of water to a rapid boil. Add penne and cook until pasta is al dente. Drain pasta and place in large bowl.
When cauliflower is finished roasting, add cauliflower to bowl with pasta. Toss with blue cheese sauce. Add sliced sausages and stir to combine.
Pasta can be made 1 day ahead at this point. Store in refrigerator, keeping bread crumbs separate.
Place pasta in a large baking dish, top with bread crumbs and bake for 15-20 minutes or until browned and bubbling. Previously refrigerated pasta will take about 40 minutes to reheat.
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