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Preheat oven to 200⁰C.
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Cut cauliflower into small pieces, cutting off majority of the stem.
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Place cauliflower and butter into a small saucepan. Pour cream and milk over the cauliflower so it is covered. On a low heat, bring to the boil, stirring occasionally. Cook until cauliflower is soft and tender.
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In a pot of boiling salted water, add the macaroni and cook as per packet directions.
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Place cauliflower-cream mixture into a blender and blend until smooth and thick.
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Pour cauliflower sauce into a pan on low heat.
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Add the gorgonzola, taleggio, mozzarella, and parmesan to the cauliflower sauce and combine. Agitate the pan so the sauce reduces slowly and doesn’t burn. Season with salt and pepper.
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Add cooked macaroni to sauce and mix together.
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Pour pasta evenly into a baking dish. Scatter bread crumbs over the top.
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Bake in the oven for 15 minutes or until golden brown.
