1 lb rigatoni
1 medium cauliflower, 1 1/2 lb
salt and pepper, to taste
1 tbsp capers
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
3 tbsp sage, chopped + additional whole
1/2 tsp lemon zest
6 oz course grated mozzarella
2 oz grated romano
1/2 cup coarse dry bread crumbs
2 tbsp flat leaf parsley, chopped
Precook rigatoni in salted water according to package directions. If the directions are more than 10 minutes, only cook for 1o of them. Rinse pasta, then drain and set aside in a large bowl.
Preheat oven to 400F. Cut cauliflower in half from stem through top. Cut out core and extra leaves. Lay flat side down and cut into 1/4 inch slices.
Preheat a large skillet on high heat, then add 3 tbsp olive oil. Add cauliflower slices and pieces in one layer. Cook in batches until all pieces are browned and caramelized, about 2 minutes and cook 2 or so minutes on the other side or until easily pierced with a fork. Season with salt and pepper. Toss gently with capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest.
Add cauliflower to the pasta bowl and toss. Transfer to a oiled baking dish and top with Romano and bread crumbs, then drizzle with olive oil.
Bake for about 20 minutes uncovered, or until crisp and golden. Sprinkle with parsley before serving.