Crusty Baked Shells & Cauliflower

INGREDIENTS

Kosher salt

Freshly ground black pepper

3/4 lb

medium shells, such as Barilla

Good olive oil

2 1/2 lb

cauliflower, cut into small florets (1 large head)

3 tbsp

roughly chopped fresh sage leaves

2 tbsp

capers, drained

1 tbsp

minced garlic (3 cloves)

1/2 tsp

grated lemon zest

1/4 tsp

crushed red pepper flakes

2 cups

freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)

1 cup

fresh ricotta

1/2 cup

panko (Japanese bread flakes)

6 tbsp

freshly grated Italian Pecorino cheese

2 tbsp

minced fresh parsley leaves