Instructions

Roast the cauliflower

1. Preheat the oven to 425°.
2. Steam or blanch the cauliflower florets until crisp tender. (You can do this using the fresh vegetable setting on your microwave oven).
3. Place them onto a baking sheet.
4. Drizzle with some of the olive oil, salt, and pepper and toss to coat.
5. Roast the cauliflower until the edges are just beginning to brown, about 15 to 20 minutes.
6. Remove from the oven, cool slightly and place into a large bowl.

Prep the pasta and sauce

1. Cook the pasta shells in boiling water until al dente, about 8 to 10 minutes. Drain and add to the bowl with the cauliflower.
2. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook until bubbly, about 2 minutes.
3. Slowly whisk in the milk. Continue whisking and cooking until the sauce thickens, about 4 to 6 minutes.
4. Season with salt, pepper, sage, and nutmeg.
5. Remove the sauce from the heat and whisk in the fontina cheese until melted.
6. Pour the sauce over the shells and cauliflower and toss to coat all the pieces.

Make the topping

1. Melt the remaining 2 tablespoons butter in a skillet over medium-high heat.
2. Add the garlic and cook until golden, about 1 minute.
3. Stir in the bread crumbs, Parmesan cheese and parsley.
4. Cook until the crumbs are just golden, about 1 to 2 minutes more.

Assemble and bake

1. Reduce the oven temperature to 375°.
2. Pour half of the shells, cauliflower, and sauce into a baking dish.
3. Spoon the ricotta cheese over all.
4. Pour the remaining shells over the ricotta cheese.
5. Sprinkle the breadcrumbs over the top of the casserole.
6. Cover the casserole with aluminum foil and bake until the casserole is bubbling, about 20 minutes.
7. Remove the foil from the casserole and bake until the crumb topping is toasted and golden, about 5 to 10 minutes more.