Crusty Baked Shells Cauliflower
Ingredients
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shells
- Good olive oil
- 2 1/2 pounds cauliflower, cut into small florets (1 large head)
- 3 tablespoons roughly chopped fresh sage leaves
- 2 tablespoons capers, drained
- 1 tablespoon minced garlic (3 cloves)
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon crushed red pepper flakes
- 2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
- 1 cup (8 ounces) fresh ricotta
- 1/2 cup panko (Japanese bread flakes)
- 6 tablespoons freshly grated Italian Pecorino cheese
- 2 tablespoons minced fresh parsley leaves
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