1/2 cup seasoned bread crumbs
2 tablespoons butter, melted plus 2 tablespoons butter, softened, divided
2 tablespoons plus 1/2 cup of grated Parmesan cheese, divided
8 ounces fusilli or other uncooked pasta
1 pound cauliflower florets, cut into bite-sized pieces
1 cup frozen peas
1 cup diced onion
2 tablespoons flour
1 1/2 cups half and half
1 1/4 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1/2 cup of grated Gruyere cheese
Preheat oven to 350 degrees F. Grease a 2 to 3 quart baking dish and set aside. Heat salted water to boil for pasta.
Combine crumbs, melted butter and 2 tablespoons Parmesan in small bowl and set aside. Boil pasta per package instructions to al dente, adding cauliflower and peas in last 2 to 3 minutes before draining and setting aside. While pasta is cooking, sauté onion in remaining 2 tablespoons butter for 5 to 7 minutes, until softened. Add flour, half and half and all seasonings and bring to boil over medium heat. Lower heat and add Gruyere and remaining 1/2 cup Parmesan and stir until melted and slightly thickened, about 1 to 2 minutes. Remove from heat and add drained pasta and vegetables, stirring to coat. Pour into prepared baking dish, top with reserved crumb mixture and bake for 30 minutes or until browned.