Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, for about 3 minutes only. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.

In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, for about 3 minutes. Add the cauliflower and and diced zucchini and cook over moderate heat, stirring occasionally, until a little browned, about 5 minutes. Add the wine (or stock) and boil until evaporated. Remove the skillet from the heat and stir in the heavy cream, 1/2 cup of the Parmigiano and all of the Taleggio cheese.

Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Mix the cauliflower and cheese sauce into the pasta and toss well. Taste and season with more salt and pepper if desired.

To assemble in the ramekins: Fill each ramekin with the pasta about 2/3 way up and top with about 1 tablespoon (each) of the bread crumbs. Sprinkle the remaining Parmigiano-Reggiano over each one. If adding/using the asparagus tips, you can top with these.

Bake the pasta for about 10-15 minutes, until the top is a little golden and crisp. Let stand for about 5 minutes before serving.