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  For the sauce 1 small head cauliflower, separated into small florets 1 medium yellow onion, chopped 3 cloves garlic, peeled Kosher salt 1 cup (102g) white cheddar cheese, shredded 1/4 cup (10g) Parmesan cheese, finely grated For the filling 1 medium head cauliflower, separated into small florets 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 2 cups (175g) whole-wheat pasta, such as fusilli or rigatoni For the topping 1/2 cup (45g) panko breadcrumbs 2 tablespoons Parmesan cheese, finely grated 1 tablespoon olive oil 1/2 tablespoon fresh thyme leaves 1/2 teaspoon lemon zest, freshly grated 1/2 teaspoon flaky sea salt or 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions For the sauce: In a large pot, combine the cauliflower, onion and garlic. Cover with water and season with a generous pinch of salt. Bring to a boil, then reduce the heat to low and simmer until the cauliflower is very tender, about 15 minutes. Drain the cauli...