Rigatoni and Cauliflower al Forno

• Vegetarian

• Produce

  • 1 Cauliflower, about 1 1/2 pounds, medium
  • 2 tbsp Flat-leaf parsley
  • 3 Garlic cloves
  • 1/2 tsp Lemon, zest
  • 3 tbsp Sage

• Condiments

  • 1 tbsp Capers

• Pasta & Grains

  • 1 lb Rigatoni or other large pasta shape

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, coarse dry

• Dairy

  • 6 oz Fontina or mozzarella
  • 2 oz Romano cheese or other hard pecorino

Found on cooking.nytimes.com