Garganelli Cavolfiore Gratinato 11 Steps
Preheat oven to 350 degrees Fahrenheit.
Wash and divide cauliflower into florets (smaller pieces). Blanch for 3-5 minutes.
Next, blanch peas (approx. 3 minutes if frozen/5 minutes if fresh) until they are tender but not too soft -- strain, set aside.
Boil pasta in salted water until 'al dente' (slightly firm on the bite). Strain and transfer to a bowl coated with a little bit of olive oil (to avoid pasta from sticking).
Heat a large pan over medium-high heat with a small amount of olive oil. Add shallots and cook until translucent (roughly 2 minutes).
Add cream, cauliflower, peas and a pinch of salt. Bring to a boil and then reduce heat to low, continuing to cook until cream reduces (roughly 3 minutes). Remove from heat.
Add pasta to sauce pan and sprinkle 3/4 of the Grana Padano cheese, mix together.
Transfer to a baking (casserole-style) dish (or leave in pan if oven-proof).
Sprinkle remaining 1/4 cup Grana Padano cheese. Add Fontina cheese and breadcrumbs as well.
Place the baking dish or pan in the oven for 10-15 minutes (until top layer of cheese and breadcrumbs melts together to form a nice golden crust).
Remove from oven, rest for 5 minutes and serve!