If you love cheese, potatoes [Aloo] and cauliflowers [Gobi], this is the dish for you, Italian style, without any "masala" [mixture of spices] but only onions and freshly grounded pepper.
This is an extemporaneous simple recipe, just improvised for an unexpected guest who showed up at lunch time. Surprisingly it was very appreciated, though i am sure it can be improved.
1] Place a chopped onion and 1 tablespoon of ghee in a frying pan, with a bay leaf. Stir to avoid any burning, let it brown slowly, and then add a dash of turmeric.
2] In the meanwhile put plenty of water in a large pan, and start boiling cauliflowers fleurettes and cubes of potatoes. Consider also that for every 100 grams of pasta you need one liter of water.
When the water start boiling add the salt first and then the macaroni, or any short pasta of your choice.
Onions are getting ready
3] Chop some natural cheddar cheese [i added also some Indian mozzarella but it was tasteless] and grate the Parmigiano. I was dreaming about some Gorgonzola or at least a very ripe cheddar, but this is what i got instead.
4] Now spread ghee or butter on the bottom of an oven pot, and dust with bread crumbs.
5] Mix pasta, cauliflowers and potatoes with the sautéed onions [discard bay leaf] and place a first layer on the oven pot, adding cheese cubes and ground pepper. Go on with the second, but no more than a third layer.
6] Pour some milk in the same pan where you sautéed the onions, add some cream and grated cheese, and get a fluid sauce easy to pour over the pasta. Top with freshly grated Parmigiano Reggiano [the real one], and sprinkle with dabs of butter.
7] Bake until the topping is golden brown at medium heat, about 30/40 minutes. Buon appetito!
If you have time, you can make a white sauce with extra cheese and toss the macaroni with the cauliflowers and potatoes, before placing them in the pot. Then there is no need to make layers.