Rigatoni and Cauliflower al Forno (David Tanis, The New York Times) INGREDIENTS • 1 pound rigatoni or other large pasta shape • 1 medium cauliflower, about 1½ pounds (or equal amount of winter squash, broccoli, sautéed greens or any vegetables of your choice) • Extra-virgin olive oil • Salt and pepper • ½ pound shitake (or cremini) mushrooms, sliced • 1 tablespoon capers, roughly chopped • 3 garlic cloves, minced • ¼ teaspoon crushed red pepper flakes, or more to taste • 3 tablespoons roughly chopped sage, plus a few sage leaves left whole • ½ teaspoon lemon zest • 9 ounces coarsely grated fontina, mozzarella, Emmental Swiss or a combination of all • 2 ounces finely grated Romano cheese or other hard pecorino • ½ cup coarse fresh bread crumbs • 2 tablespoons chopped flat-leaf parsley, for garnish PREPARATION 1. Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes’ cooking, cook for 10 instead.) Before you drain pasta, save approximately 1 cup of pasta water in a measuring cup. 2. Rinse pasta with cool water, then drain again and set aside. 3. Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough ½-inch slices. Break into smaller pieces and place in a large mixing bowl. 4. Pour 3 tablespoons olive oil over the cauliflower pieces. Season generously with salt and pepper and mix. Place in one layer on large sheet pan (covered with aluminum foil or parchment paper for easier cleanup) and roast approximately 20-30 minutes in oven until the pieces are spotted brown and soft with crispy pieces. 5. While cauliflower is roasting, slice or chop mushrooms and sauté in about 2 tablespoons of olive oil. 6. Return roasted cauliflower and sautéed mushrooms to large mixing bowl and add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat. 7. Add cooked rigatoni and fontina (or other grated cheese, if desired) and toss. Transfer mixture to a lightly oiled 9 x 13–inch baking dish. Top with Romano (or other hard) cheese, then with breadcrumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.) 8. Pour about ¼ cup of pasta water into the baking dish and cover with aluminum foil. 9. Bake, covered, for about 15 minutes, and then uncover and bake until top is crisp and golden. Sprinkle with freshly chopped parsley before serving. .