You will also need:
microplane or grater, Thermomix or blender, chinois, espuma gun, and oven-proof baking dish.
For the foam:
Roughly chop cauliflower, place in a pan with cream and cook down. Microplane or grate parmesan onto grease-proof paper and bake until lightly golden for around 5 minutes. Set aside.
Once water has cooked out from the cauliflower, blend with the toasted parmesan in the Thermomix or a blender on full for 7 minutes. Set aside 100ml, and blend 3 egg yolks into the remaining sauce. Pass through a chinois and pour into the espuma gun, charge once then set aside.
Blanch rigatoni and drain, then coat in the cauliflower-parmesan sauce that was set aside earlier. Trim the base off each piece of pasta and stand them up next to each other in the oven-proof baking dish. Microplane the gruyère and comté to cover the pasta. Shake the espuma gun and coat the pasta with the cauliflower-parmesan foam, until the grated cheese is no longer visible. Grill for 5 minutes or until brown.
For the salsa:
Steep the sultanas in port and set aside. In a hot pan, brown your butter and add capers, sultanas, thyme and pine nuts. Finish with sage.
Top the pasta bake with the salsa and serve.
Recipe by Luke Dale-Roberts of The Test Kitchen.