We’re in the thick of casserole season now, folks.
As the last local farmers’ markets shutter for the season and unseasonably warm weather means anything above freezing, it’s time to get friendly with your bakeware again. And if you’re into filling that bakeware with loads of pasta and cheese…welcome home, friend.
This recipe is an adapted version from Ina Garten’s newest cookbook Cooking for Jeffrey, where she shares recipes that have kept her 48 year marriage to husband Jeffrey, rock solid.
Jeffrey has got to be one of the luckiest dang guys out there. Imagine 48 years of Ina’s cooking?! So. Much. Butter.
This one combines roasted cauliflower and three cheeses with aromatic garlic and fresh sage and the bright flavours of parsley, lemon and capers – and it ticks all the delicious boxes, guys.
Personally, I’ve never loved capers and I was skeptical of using them here, but Dara loved it capers and all, and I confess, they really really work here.
This isn’t your typical ooey gooey Mac and cheese, though if you wanted an ooey gooey version you could make a white sauce and add it to the cheese mixture before tossing it with the pasta and cauliflower.
And while you may not consider this an ideal kid friendly meal, it’s a perfect option for making what we call the ‘deconstructed meal’. Set aside some plain noodles, roasted (or raw) cauliflower and shredded cheese and have those on offer when you serve the casserole family style. That way, you are being considerate without catering and everyone gets the same meal. No short order cooking in your house!