Rigatoni and cauliflower al forno from The New York Times Cooking by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute mozzarella cheese for Fontina cheese.

  • scotchbonnetpepper on November 10, 2018

    Would double the cauliflower next time. Used fontina which was good. Maybe a whole grain rigatoni or a blend would be good?

  • leahorowitz on February 15, 2015

    As the dish was going into the oven anyways I roasted the cauliflower in the oven for a couple of minutes instead of in a skillet. I didn't have a soft melting cheese at hand so I added a mixture of cream and pasta water to the mixture before baking. This also helped with keeping the dish from becoming too dry.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.