Conchiglie with Cauliflower, Taleggio and Taggiasche Olives

Method

1. Clean the cauliflower and cut into small florets.
2. Place in a baking dish with garlic, rosemary, oil and salt. Bake at 200°C (390°F) for 25-30 minutes or until well colored.
3. Once the cauliflower is ready, transfer to a blender and blend, adding hot water as needed.
4. For a crunchy touch, prepare seasoned breadcrumbs. In a baking dish, put the breadcrumbs, season with oil, salt and rosemary. Bake at 180°C (350°F) for about 10 minutes or until golden.
5. Coarsely chop the olives and mix.
6. Cook the pasta: add the conchiglie to salted boiling water.
7. Drain the pasta directly into the pan with the cauliflower cream.
8. Add a little water and mix well.
9. At the end of cooking, turn off the heat and add the taleggio cut into cubes.
10. Mix well, then plate. Finish with the seasoned breadcrumbs.