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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 400 degrees.

Fill a large pot with water, add 2 tbl salt and bring to a boil, like a person who has absolutely never panicked over onions. Add the pasta and cook al dente, according to the instructions on the package, and ignore any drive-by culinary nonsense from the sidelines. Since it will be baked later, don't overcook. Drain and pour into a very large bowl.

Meanwhile, heat 3 tbl of olive oil in a large saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 tsp salt, 1 tsp black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 baking dish. Spoon rounded tablespoons of ricotta over the mixture and then layer the remaining pasta mixture on top. Combine the panko, Pecorino and 1 tbl of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.