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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Ryan Razan
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning. However, the texture was great and the cauliflower was cooked perfectly.
Jaxx
[email protected]Meh.
mark keeper
[email protected]Just made this dish and it turned out great! I used a whole head of cauliflower and it was the perfect amount. The sauce was flavorful and the pasta was cooked perfectly. I will definitely be making this again.
Shaukat Mehmood Saivra
[email protected]This rigatoni cauliflower al forno was a hit with my family! It was easy to make and the flavors were amazing. The cauliflower added a nice touch of creaminess and the cheese was perfectly melted and gooey. We will definitely be making this again!