• Salt
• 3 cups cauliflower florets, cut into generous bite-size pieces
• 4 tablespoons butter
• 3 cloves garlic, chopped
• 3 shallots, chopped
• White pepper
• 1 cup dry white wine or stock
• 1 cup whole milk or half-and-half
• 1 cup whole milk or half-and-half
• 8 ounces Gorgonzola Dolce
• 2 tablespoons sage, very thinly sliced
• 1 pound egg pappardelle or fettuccine
• Grated or shaved Parmigiano-Reggiano

Bring a large pot of water to a boil. Salt the water, add florets and cook 5-6 minutes. Remove florets with a slotted spoon or spider to drain. Reserve the cooking water for the pasta. 

Heat a deep skillet over medium heat, add the butter and melt. When butter foams, add garlic and shallots, and season with salt and white pepper. Stir a couple of minutes and add wine or stock. Reduce by half, add milk or half-and-half, and reduce by half. Stir the gorgonzola into sauce and add sage; reduce heat to low. 

Cook pasta in cauliflower cooking water to al dente. Reserve half a cup of starchy water and add to the sauce. Drain pasta and toss with florets and sauce. Top with grated or shaved Parmigiano-Reggiano cheese and serve. 

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