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.

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