Crusty Baked Shells Cauliflower
Ingredients
- Kosher salt
- Freshly ground black pepper
- ¾ pound shells (medium such as Barilla)
- Good olive oil
- 2 ½ pounds cauliflower (1 large head cut into small florets)
- 3 tablespoons sage leaves (roughly chopped fresh)
- 2 tablespoons capers (drained)
- 1 tablespoon garlic (3 cloves minced)
- ½ teaspoon lemon zest (grated)
- ¼ teaspoon crushed red pepper flakes
- 2 cups Italian Fontina Val d’Aosta cheese (10 oz. with rind freshly grated, lightly packed)
- 1 cup Ricotta (8 ounces)
- ½ cup panko (Japanese bread flakes)
- 6 tablespoons Italian Pecorino cheese (freshly grated)
- 2 tablespoons parsley leaves (minced fresh)
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