1 Preheat the oven to 425ºF. Place one rack within the high third of the oven and one rack within the decrease third.
2 Prepare the cauliflower and the onions: Trim away the outer leaves and lower the cauliflower into slices roughly 1/Four-inch thick. Some smaller florets will fall away; that is fantastic.
Spread the cauliflower slices and any florets which have fallen off on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil. Using your arms, rub the oil into the cauliflower, coating either side. Sprinkle with half teaspoon salt and 1/Four teaspoon pepper.
Roughly chop the onion. On a second baking sheet or in an ovenproof skillet, toss the onions with the remaining 1 tablespoon of the oil and sprinkle with 1/Four teaspoon salt.
(Roasting the cauliflower and onions on separate pans will give them extra space and assist them roast higher.)
Three Roast the cauliflower and onions: Place the cauliflower on the decrease rack of the oven and the onions on the highest rack. Roast for 25 to 30 minutes, till each are tender and golden. Flip the cauliflower as soon as throughout roasting; stir the onions often. Remove the onions from the oven in the event that they end earlier than the cauliflower or begin to burn.
Let the greens cool barely of their pans. Break the cauliflower into smaller florets.
Four Lower the oven temperature to 375ºF for baking the pasta.
5 While the greens roast, cook dinner the pasta: Bring a big pot of salted water to a boil. Add the pasta to the boiling water and cook dinner for eight to 10 minutes, or till al dente (don’t overcook or the pasta will develop into mushy after baking). Scoop out and reserve 1 cup of the pasta cooking water.
Drain the pasta in a colander.
6 Assemble the casserole: Return the drained pasta to the pot and instantly stir in half cup of Parmesan whereas the pasta remains to be sizzling. Once the cheese has melted and absorbed into the pasta slightly, stir within the milk.
Add the roasted cauliflower and onion, lemon zest, thyme and Gouda, and stir effectively. Taste and add extra salt and pepper, for those who like. If the combination appears dry, add slightly pasta cooking water, a tablespoon at a time.
Transfer to a Three- or Four-quart baking dish.
7 Top with the crispy cracker crumbs: Place the crackers in a zip-top bag and crush with a rolling pin till coarsely crumbled.
In a bowl, combine the crushed crackers with 2 tablespoons Parmesan, the melted butter and parsley. Sprinkle this evenly over the pasta.
eight Bake the pasta: Bake for 35 to 40 minutes, or till the pasta is sizzling and the highest is golden.
9 Cool briefly and serve. Leftovers may be refrigerated for as much as 5 days and reheated in a microwave or a heat oven.