Rigatoni and Cauliflower Al Forno Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Rigatoni and Cauliflower al Forno

LAURENCLYNEMEDLEY
13Ingredients
70Minutes
510Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 1 pound rigatoni (or other large pasta shape)
  • 1 cauliflower (medium, about 1 1/2 pounds)
  • extra-virgin olive oil
  • salt
  • 1 tablespoon capers (roughly chopped)
  • 3 garlic cloves (minced)
  • 1/4 teaspoon crushed red pepper flakes (or more to taste)
  • 3 tablespoons sage (roughly chopped, plus a few sage leaves left whole)
  • 1/2 teaspoon lemon zest
  • 6 ounces Fontina (coarsely grated, or mozzarella)
  • 2 ounces grated romano cheese (finely, or other hard pecorino)
  • 1/2 cup dry bread crumbs (coarse)
  • 2 tablespoons flat-leaf parsley (chopped, for garnish, optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.)
    5. 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
    Protein
    Carbs
    Fiber
    Calories510Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol100mg33%
    Sodium960mg40%
    Potassium600mg17%
    Protein27g53%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber5g20%
    Sugars5g10%
    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.

    PlanShop