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Rigatoni And Cauliflower Al Forno

Ingredients

• 1 pound rigatoni or other large pasta shape
• 1 medium cauliflower, about 1 1/2 pounds
• Extra-virgin olive oil
• Salt and pepper
• 1 tablespoon capers, roughly chopped
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 3 tablespoons roughly chopped sage, plus a few sage leaves left whole
• 1/2 teaspoon lemon zest
• 6 ounces coarsely grated fontina or mozzarella
• 2 ounces finely grated Romano cheese or other hard pecorino
• 1/2 cup coarse dry bread crumbs
• 2 tablespoons chopped flat-leaf parsley, for garnish

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