Cauliflower Rigatoni Bake with Sage and Cheeses

1. Cook the Rigatoni

Start by cooking the rigatoni in well-salted water, following the package directions but reducing the cooking time by two minutes. This should leave the pasta slightly undercooked, which is ideal for baking. Once done, rinse the pasta with cool water, drain it well, and set aside.

2. Prepare the Cauliflower

While the pasta cooks, prepare your cauliflower. Slice the cauliflower into 1/4-inch thick pieces and then break these slices into smaller, bite-sized pieces.

3. Brown the Cauliflower

Heat 3 tablespoons of olive oil in a wide skillet over high heat. Add the cauliflower in a single layer to the skillet. Allow it to brown on each side, which should take about 2 minutes per side. This step is crucial as browning the cauliflower adds a lovely caramelized flavor and a golden-brown color. Season the cauliflower with salt and pepper as it cooks.

4. Add Flavorings to Cauliflower

Once the cauliflower is browned, add the capers, minced garlic, crushed red pepper flakes, chopped sage, whole sage leaves, and lemon zest to the skillet. Stir well to ensure everything is evenly coated and fragrant.

5. Combine Cauliflower and Pasta

Transfer the cauliflower mixture to a large mixing bowl. Add the cooked rigatoni and the coarsely grated fontina or mozzarella to the bowl. Toss everything together so the ingredients are well combined.

6. Prepare the Baking Dish

Lightly oil a baking dish and transfer the pasta and cauliflower mixture to it. Sprinkle the top with the finely grated Romano cheese and the coarse dry bread crumbs. Drizzle with an additional tablespoon of olive oil to help the top crisp up nicely.

7. Bake the Dish

Bake the dish uncovered in a preheated 400-degree oven for about 20 minutes, or until the top is crisp and golden.

8. Garnish and Serve

Before serving, sprinkle the dish with chopped flat-leaf parsley for a fresh, vibrant garnish. Enjoy your Cauliflower Rigatoni Bake warm, savoring the delightful combination of flavors and textures.