Baked Orecchiette with Cauliflower Bacon and Taleggio

Baked Orecchiette with Cauliflower, Bacon and Taleggio is comfort food with a touch of elegance!  It’s like an adult mac and cheese!

When I first moved to the Memphis area a little over 20 years ago, I almost wept when I saw the selection of grocery stores in this area.  This was long after the Jeremiah Tower/Alice Waters-inspired American food revolution!

I mean…. Had Memphis not heard there was a food revolution?  My husband tried to cushion my fall beforehand and told me that when you get to Memphis, turn your clock back 25 years.  Ugh.

Specialty ingredients were not to be found, but I married for love and suddenly had two stepkids, so I tried to tell myself…. Deal with it, sister.  Who needs anything but boxed macaroni and cheese right now anyway?

That was then.  This is now.  We now have amazing grocery stores and international markets popping like popcorn around here where I can find specialty ingredients like Tallegio cheese.  Orecchiette with Cauliflower, Bacon and Taleggio is nothing like your kid’s mac-and-cheese!

Regular white cauliflower is not a “specialty” vegetable, however, it’s now possible to find beautiful orange, purple and bright green cauliflower–even here!  Bacon certainly isn’t new either but it’s been on a roll that shows no sign of slowing down.

Here’s an ingredient that needs to have its day in the sun–Taleggio cheese!

What is Taleggio cheese?

Taleggio has been around since the 9th century and is named after the valley of its origin.  It has an edible coarse rind with a rich, mellow taste.

If you can’t find Taleggio, brie or fontina make great substitutes.

I could not help myself when I came upon fresh, imported orecchiette (pronounced orek-yet-tee, meaning “small ears” or “little ears”) at Whole Foods.  Feel free to use any pasta shape you have around the house.  I like orecchiette for this dish because it acts like a little “scoop” which holds onto the creamy sauce.

This dish can be assembled up to 24 hours in advance of baking and serving.  It’s going to be super cold coming right out of your refrigerator, so you may need to increase the baking time.

Let’s eat!

More baked pasta recipes you’ll love:

• Shrimp, Scallop and Artichoke Lasagna
• Lasagna with Pesto, Green Beans and Potatoes
• Spaghetti Pie with Three Cheeses
• Baked Orzo with Pesto, Peas, Prosciutto and Mascarpone
• Hatch Green Chile Mac and Cheese
• Cheese-Stuffed Pasta Shells with Chunky Garden Marinara Sauce
• Chicken, Spinach and Artichoke Cannelloni
• Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses

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