I love many vegetables and cauliflower is one of them. If you should search “cauliflower” you will find a number of recipes; casseroles, pizza dough, sheet pan dinners, salads, entrees, rice, or just as a vegetable on its own. I seem to like it best when it’s combined with other ingredients such as cheese, herbs and pasta – meat and veggies are always good additions.
Rigatoni with Cauliflower, Prosciutto and Parmesan Crust
- 2 tbsp. olive oil
- 2 large garlic cloves, thinly sliced
- 1 cup whole milk (can use cream or half-and-half)
- kosher salt and freshly ground black pepper to taste
- 1 lb. rigatoni (I used Mezzi Rigatoni)
- 1-1/2 lbs. cauliflower florets
- 1 cup panko bread crumbs
- 1 cup Parmigiano Reggiano
- 4 oz. pkg. prosciutto (can use bacon)
Preheat the oven to 350 degrees.
Toss the panko with the Parmigiano and 2 tbsp. oil.
Cut the prosciutto into thin slivers and saute until nicely crisped in a small skillet; remove, reserve the fat and set aside.
In that same skillet saute the garlic slices until lightly golden, 3-5 minutes. Add the milk (cream) and simmer until slightly thickened. Season with salt and pepper to taste.
Bring a large saucepan of water to boil. Add 1 tbsp. salt and the rigatoni and cook for about 6 minutes. Add the cauliflower florets, bring back to boiling, and cook another 6 minutes. Drain and save some of the pasta water. I don’t cook my pasta “al dente” – thanks to this preference of my hubby.
Return the cauliflower and rigatoni to the saucepan. Add the garlic cream, prosciutto and enough pasta water to make a nice sauce which coats the cauliflower and rigatoni.
Spray a large, shallow baking dish with non-stick spray and spread the pasta mixture into the dish. Sprinkle the panko-cheese mixture over the top. Bake for about 20-30 minutes. If you want it extra crispy turn your broiler on for a few minutes.
Recipe by cookingwithauntjuju.com
While making this recipe I realized I have 3 different types of rigatoni; the large is for stuffing and the other two can be used in any pasta dish. I used the mezzi, or the smallest pasta for this recipe.
Cooking the pasta and cauliflower together…
Before adding the bread crumbs…
Delicious and hearty casserole!!
It definitely was Shy – I never get tired of this type of casserole with some favorite ingredients 🙂
This looks so delicious. The perfect comfort food dish!
Thanks for the info re rigatoni pasta. I never noticed there was a “mezzi” size. Good to know! 🙂
Thanks Ronit – it’s a great cauliflower dish! I have so much pasta in my pantry (and elsewhere) that I tried to organize it and realized I had three kinds. Who knows maybe there is a 4th? 🙂
There’s always room for more pasta! :)`
Yum, cauliflower is my favorite vegetable and this recipe looks like a wonderful combination of flavors and hearty enough for a meal. This is a must try recipe for me!
Thanks – definitely a meal on its own. I served it with a small green salad and it was a perfect dinner 🙂
Oh, I love that mezzi size! So cute. I love what you did here, but there’s just something wonderful about a baked pasta dish. Fabulous.
Thanks – the smaller rigatoni is perfect for this recipe as it doesn’t overwhelm the cauliflower. I’m with you on the comfort a baked pasta dish gives!
Your pasta sounds fantastic! I like the mezzi rigatoni but our two markets have stopped carrying them. Nice to know they are still being made, maybe I’ll order some online.
Thanks Karen – it really was good. The mezzi are a nice size and yes you can order online. Cauliflower, pasta, cheese and prosciutto are always good together 🙂
This pasta looks absolutely divine! Rigatoni is one of my favorite shells and I love what you’ve done with it!
Thanks – it’s that time of the year for comfort casseroles and this one is a winner for sure 🙂
I saw this recipe for cauliflower in the NY Times cooking section and made it tonight!!! Oh my, what a great success. It wasn’t with pasta but we served it as a side with grilled swordfish. It is definitely a winner.
Thanks Liz – I don’t get the NY Times but this recipe is roughly based on Food and Wine. I added more garlic, cheese, prosciutto and pasta and also baked it instead of just broiling it. It is indeed a winning combination of flavors. I will be making it again 🙂 Swordfish sounds great – haven’t had that in a long time…
It’s one of Melissa Clark’s recipes. We made it last night and I will be posting it (with a link to your technique of using it with pasta). It was indeed a winning combination of flavors and will be a regular on our rotation. I am looking forward to your method.
Your recipe is very different – you kicked it up with a few ingredients such as cumin, red pepper flakes and olives. Sounds delicious…
i love cauliflower! funny how some people find it abhorrent:-) maybe their mums boiled it to death like my mum used to. and hubby has decided he loves cauli rice, so he cooks with it often. those pastas are a hoot – all the different sizes…
Cauliflower is one of the most versatile veggies – so many ways to use it. This recipe is a keeper for sure 🙂 If you love cauliflower, then adding pasta, cheese and prosciutto will take it over the top!
This sounds wonderful Judi. We also love cauliflower and I’m always looking for new dishes to use it in. This one is on my “must make” list. Thanks for the inspiration…
Thanks Ron – it was! The ingredients are so versatile between the pasta and cheese. You can add other veggies or some herbs. I liked it this way – cheesy pasta cauliflower 🙂
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