Wednesday, May 31, 2017

Recipe: Crusty Baked Shells & Cauliflower

Crusty Baked Shells & Cauliflower
Food and Wine Magazine, Nov 2016, p. 80
5 stars

This is my new favorite cauliflower dish!  TASTY, and I can't wait to eat the leftovers today.  I love the cheesiness of the dish along with the 'crunch' of the panko and cauliflower.

Ingredients:  cauliflower, medium shells, fresh sage, capers, olive oil, garlic, lemon zest, crushed red pepper, grated Fontina cheese, fresh ricotta, panko, Italian Pecorino cheese, parsley, Kosher salt, pepper

  • Instead of capers, used peppadew peppers instead -- we like the flavor better
  • Used a little extra Fontina since we had more than was called for

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