Baked Cauliflower In Addition To Shells Alongside Italian Cheeses
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPDwLORyEUqXGZKEssQS-KoChydXbj8BBU4IJH0-lYehipH04DmpEZZoO_xLnGdV2f-oP8GPnGaeDSmQcfeUQ4g4K3VfGTzWEOoQdFSeIkF6B72BjNZF7bUqgRV4tzTZwT0vzj2d2eDo/s640/cauliflowershells.jpg)
Ingredients: 8 oz pocket-size shell pasta 1 medium onion, diced iii cloves garlic, sliced 1 medium caput cauliflower, cutting into florets 1 stem celery, thinly sliced two tablespoons nonpareil capers 1/2 tablespoon crushed reddish pepper flakes 1/2 tablespoon lemon pepper seasoning pinch salt 8 oz whole milk ricotta 1/4 loving cup coarsely chopped Italian parsley 1 loving cup Italian blend cheese (I used a mix of mozzarella, provolone, romano, asagio, as well as parmesan) breadcrumbs Directions: Preheat oven to 400. Grease a large casserole dish (I used my Pyrex New Kingdom of the Netherlands two 1/2-quart casserole as well as it was only a tiny flake besides big, a 2-quart dish mightiness live on only right). Set aside. Bring a pot of salted H2O to boil. Cook pasta until barely al dente. Drain as well as laid aside. Meanwhile, saute the onion as well as garlic inward butter or olive crude oil until the onion is translucent. Add the cauliflower, celery, caper