RIGATONI & CAULIFLOWER AL FORNO
Steps:
- Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside. Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces. Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat. Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.) Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
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SHISHIR ARYAL
[email protected]This was a really good recipe! I used a combination of mozzarella and Parmesan cheese, and it was perfect. I also added some chopped sun-dried tomatoes to the sauce, and it gave it a nice tangy flavor. I will definitely be making this again.
sonya king
[email protected]Not my favorite.
Shevon Wylliams
[email protected]This dish was delicious and easy to make. I used gluten-free pasta and it worked great. I also added some chopped broccoli to the sauce, and it was a great way to sneak in some extra vegetables.
Trizxful
[email protected]This was a waste of time. The cauliflower was mushy and the sauce was bland. I would not recommend this recipe.
Waffles McPancake
[email protected]I'm not a big fan of cauliflower, but this dish was surprisingly good. The sauce was creamy and flavorful, and the breadcrumbs added a nice crunch. I would definitely make this again.
Zulufqar Ali
[email protected]Awesome!
XL - Masum
[email protected]This was a great way to use up leftover cauliflower. I added some chopped spinach and mushrooms to the sauce, and it was delicious. I served it over whole wheat pasta, and it was a healthy and satisfying meal.
Saymon fashan Besness
[email protected]Meh.
Payal Patel
[email protected]This dish was a hit with my family! Even my picky kids loved it. I used a combination of sharp cheddar and Parmesan cheese, and it was perfect. I will definitely be making this again.
Milan Dhading
[email protected]Not bad! The cauliflower was a bit bland, but the overall dish was still tasty. I think next time I'll add some roasted red peppers or sun-dried tomatoes to give it a bit more flavor.
Bazlur Rashed
[email protected]This was a delicious and easy weeknight meal! I used whole wheat rigatoni and it worked great. The cauliflower added a nice touch of creaminess and the breadcrumbs gave it a nice crunch. I will definitely be making this again!