Even sautéed cauliflower feels decadant in this cheesy-crunchy baked pasta from Ina Garten.
Review Body: Made this with some modifications: I roasted the cauliflower to free up my pan and hands for other things; cooked some crumbled Italian turkey sausage with onion. Added the sage to mellow it a bit after other commenters noted it was bitter/strong; folded the ricotta in as opposed to dollops for more even spread; didn't have panko on hand but had regular breadcrumbs. Combined as directed except subbed butter for olive oil.
Review Body: I have made this a number of times now. I agree that the ricotta in a layer doesn't add much so I mix it into the mixture which adds a little moisture to the dish while it cooks. I have subbed sour cream when without ricotta, which worked and cream cheese, which didn't. Any type of pasta works as well as another to me. And I have been using aleppo pepper instead of chili flakes as it has a little less heat so you can add a bit more to spread the flavour.
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