Rigatoni and Cauliflower Al Forno

• rigatoni pasta↗1 lb
• medium cauliflower, about 1-1/2 pounds↗1
• olive oil, divided (extra-virgin)↗4 tablespoons
• salt and pepper, to taste
• capers, roughly chopped↗1 tablespoon
• garlic cloves, minced↗3
• crushed red pepper flakes (to taste)↗1⁄4 teaspoon
• sage, roughly chopped plus a few sage leaves left whole↗3 tablespoons
• lemon zest↗1⁄2 teaspoon
• Fontina cheese, coarsely grated (can substitute mozzarella)↗6 ounces
• romano cheese, finely grated (or other hard pecorino)↗2 ounces
• breadcrumbs, coarse and dry↗1⁄2
• flat leaf parsley, chopped, for garnish↗2 tablespoons

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.).

4. 4

   Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.