Crispy Cauliflower and Shells Mac and Cheese
Crispy cauliflower and shells mac and cheese is a hearty pasta bake with bright, fresh flavors and lots of melted cheese.
Yield: 6-8 servings
  • kosher salt and freshly ground black pepper
  • 1 lb medium shells
  • olive oil
  • 2½ lb cauliflower (1 large head) cut into small florets
  • 3 tbsp chopped sage
  • 2 tbsp capers, drained
  • 3 garlic cloves, minced
  • ½ tsp lemon zest
  • ¼ tsp crushed red pepper flakes
  • 10 oz fontina, grated
  • 1 cup fresh ricotta
  • ½ cup panko
  • 6 tbsp pecorino romano
  • 2 tbsp minced parsley
  1. Heat oven to 400F.
  2. Bring a large pot of salted water to a boil. Cook the shells until al dente, according to the directions on the package. Drain and set aside.
  3. Meanwhile, heat 3 tbsp olive oil in large pan over medium heat. Add half of the cauliflower to the pan and saute for 5-6 minutes, or until lightly browned and just tender. Pour into the bowl with the pasta. Add 3 more tbsp of olive oil the pan and repeat with the remaining cauliflower, adding it to the pasta bowl as well once cooked.
  4. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 tsp salt, and 1 tsp black pepper to the bowl with the past and cauliflower. Stir to combine. Stir in the Fontina and again stir until mixed. Transfer half of the pasta and cauliflower mixture to a 9x13-inch baking pan. Top with spoonfuls of the ricotta, and then the remaining pasta and cauliflower mixture.
  5. In a small bowl, combine the panko, pecorino, parsley, and 1 tbsp olive oil . Mix to combine, then sprinkle it on top of the pasta in an even layer. Bake for 25-30 minutes, or until browned and crispy on top. Serve warm.
Recipe from Cooking For Jeffrey by Ina Garten
Recipe by Joanne Eats Well With Others at