Ingredients

• 3 cups coarse fresh bread crumbs
• 2 Tbs. unsalted butter, melted
• 1/4 cup minced fresh flat-leaf parsley
• Kosher salt and black pepper, to taste
• 250grams bacon, cut in 1/2 inch pieces or smaller
• 700grams cauliflower, cut into 1/2-inch florets
• 3 to 6 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 2 Tbs. Barefoot Chardonnay
• 3 1/2 cups milk
• 2 cups shredded fontina cheese
• 3 cups shredded Gouda cheese
• 1/8 tsp. cayenne pepper
• 1/8 tsp. freshly grated nutmeg
• 1/2 cup half and half
• 400grams elbow pasta, cooked until al dente (you can also use shells!)

Directions

1. Preheat an oven to 375 F. In a large bowl, combine the bread crumbs, melted butter, parsley, 1 tsp. of the salt and 1/2 tsp. of the black pepper.
2. Cook bacon over medium heat, until crispy. Transfer to a small bowl and reserve the fat in the pan. Add the cauliflower to the pan, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Transfer the cauliflower to a bowl. Wash out the pan
3. In the same pan over medium heat, melt the remaining 3 Tbs. butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the Chardonnay and milk and cook until thickened, about 10 minutes.
4. Add the cheeses, the remaining 2 tsp. salt, 1 tsp. black pepper, cayenne, nutmeg and 1/2 and 1/2 and stir until melted. Stir in the pasta, bacon and cauliflower. Sprinkle the bread crumbs on top.
5. Bake for 30 minutes, then turn the oven to broil and cook until the bread crumbs are crispy and brown, 4 to 5 minutes. Serves 10 to 12. Serve with Barefoot Chardonnay!