Saturday, December 17, 2016

Crusty Baked Shells & Cauliflower

Cauliflower is one of our favorite vegetables. When I saw this Crusty Baked Shells & Cauliflower recipe in the November 2016 Food & Wine, I knew we had to try it. Cauliflower, Pasta. Cheese. Capers. Fresh sage. Just a few of our favorite things (though SP likes capers much more than I do). The recipe is from Ina Garten.
The casserole is topped with crunchy bread crumbs, Yum!
Under the crunchy bread crumbs is fontina & ricotta, lemon zest, chopped sage, capers, and the pasta & cauliflower. We omitted the garlic & red pepper flakes. We're not as fancy as Ina, so we used Costco fontina and parmesan. I think we had only 1 tbsp capers, not 2 tbsp, and that was fine, but if we had the full 2 tbsp, that'd be fine, too.
This is another make again dish. Next time, I'd up the lemon zest a bit. I like that, even though this dish is cheesy, it's not overly cheesy and it's not a cheese sauce with milk and butter and flour. Next time I might suggest we divide it in half before baking so SP can add garlic and/or red pepper flakes to "his" casserole.

Recipe here.


  1. Who is SP? I'm used to people on line referring to DD (dear daughter) or MIL (mother in law) or SO (significant other), but who does SP refer to? Thanks.

    1. In the About section I explain that SP is Sweetie Pie, my husband, named Sweetie Pie by my step-grandfather.