Cauliflower Baked Rigatoni

Creamy cauliflower and kale baked rigatoni with sage breadcrumbs – grown up mac and cheese!

INGREDIENTS
Sage Breadcrumbs
¾ cup (3oz) gluten-free sourdough or other bread, cut into ½-inch cubes (for non gluten-free, use regular sourdough or store-bought breadcrumbs)
1 teaspoon finely chopped sage leaves
1 tablespoon butter, divided

Cheesy Cauliflower & Kale Baked Rigatoni
1lb gluten-free rigatoni (I use Bionaturae. For non gluten-free, use regular rigatoni)
6 tablespoons unsalted butter, divided
1 head cauliflower, broken into 1-inch florets
2 cups (3oz) packed kale, ripped off the core into 2-3 inch pieces
1 tablespoon finely chopped sage leaves
½ cup water
¼ cup minced shallots, about 1 medium shallot
3 tablespoons sweet white rice flour (for not gluten-free, use regular flour)
3½ cups whole milk
8 ounces grated Roth Organic Grand Cru, divided (Grand Cru really is the best, but if you can’t find it, you can sub in gruyere in a pinch)
6 ounces grated Roth Organic Sharp Cheddar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

View the full recipe at snixykitchen →