Cauliflower & Pecorino-Topped Rigatoni

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook 8 ounces of rigatoni until it is al dente, following the package instructions. Set aside 1 cup of the pasta water before draining the pasta.

2. Toast the Bread Crumbs

While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 3/4 cup of fresh coarse or panko bread crumbs and season them lightly with salt and pepper. Stir continuously for about 4-6 minutes until the bread crumbs are evenly toasted and golden brown. Immediately toss in 1/4 cup of finely grated pecorino cheese, then remove the mixture from the skillet and set it aside.

3. Cook the Cauliflower and Shallot

In the same skillet, add another 3 tablespoons of olive oil and heat it up. Add 1 finely chopped large shallot and 1 medium head of cauliflower, which should be sliced about 1/2-inch thick (it’s okay if it crumbles). Season with salt and pepper, and cook for about 12-15 minutes until the cauliflower softens and begins to caramelize and brown.

4. Add the Cream and Lemon Zest

Pour in 1 cup of heavy cream and add 1 tablespoon of finely grated lemon zest. Let it simmer for 2-4 minutes, allowing the cream to reduce and thicken slightly. If your pasta isn't ready yet, you can set this mixture aside temporarily.

5. Combine Pasta and Sauce

Combine the cooked pasta with the cauliflower mixture in the skillet. Add 1/4 cup of finely grated pecorino cheese and about 3/4 cup of the reserved pasta water. Cook everything together for 4-6 minutes until the sauce thickens and becomes glossy, resembling macaroni and cheese.

6. Serve the Pasta

To serve, divide the pasta among four bowls. Generously top each serving with the toasted bread crumb mixture, 1/2 cup of finely chopped chives, extra lemon zest, and red-pepper flakes if you like a bit of heat. Sprinkle additional pecorino cheese over the top for a final touch.