Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Rigatoni and Cauliflower al Forno
LAURENCLYNEMEDLEY13Ingredients
70Minutes
510Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rigatoni (or other large pasta shape)
- 1 cauliflower (medium, about 1 1/2 pounds)
- extra-virgin olive oil
- salt
- 1 Tbsp. capers (roughly chopped)
- 3 garlic cloves (minced)
- 1/4 tsp. crushed red pepper flakes (or more to taste)
- 3 Tbsp. sage (roughly chopped, plus a few sage leaves left whole)
- 1/2 tsp. lemon zest
- 6 oz. Fontina (coarsely grated, or mozzarella)
- 2 oz. grated romano cheese (finely, or other hard pecorino)
- 1/2 cup dry bread crumbs (coarse)
- 2 Tbsp. flat-leaf parsley (chopped, for garnish, optional)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 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.
NutritionView More
Unlock full nutritional details with subscription
510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol100mg33% |
Sodium960mg40% |
Potassium600mg17% |
Protein27g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A15% |
Vitamin C130% |
Calcium50% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes