Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno

  • Cook: 1H
Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno

Diets

  • Vegetarian

Ingredients

  • 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
  • Time
  • Cook: 1H

Found on

cooking.nytimes.com

cooking.nytimes.com

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Title:

Rigatoni and Cauliflower al Forno Recipe

Descrition:

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all When cooked properly, it is a delight Cauliflower can stand up to rather bold seasoning, in fact

Rigatoni and Cauliflower al Forno

  • 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

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

235 0

Found on cooking.nytimes.com

NYT Cooking

Rigatoni and Cauliflower al Forno Recipe

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all When cooked properly, it is a delight Cauliflower can stand up to rather bold seasoning, in fact