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