Baked Fusilloni with Roasted Cauliflower Cream, Sage Butter, Provolone, and Crunchy Pepitas

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower, unpeeled garlic cloves, and shallot on a baking tray. Add 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper, then toss well. Roast for 20 to 25 minutes, until the cauliflower is browned and tender.

2. 2

   Meanwhile, bring a large pot of salted water to a boil and cook the fusilloni 2 minutes less than the package directions. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and set aside.

3. 3

   In a small skillet, toast the pumpkin seeds over medium heat for 2 minutes. Add the breadcrumbs, 1 tablespoon Parmesan, the lemon zest, and 1 teaspoon of the remaining olive oil. Cook for 1 to 2 minutes, stirring, until crisp. Remove from the heat and set aside.

4. 4

   When the cauliflower is ready, peel the roasted garlic. Transfer the cauliflower, garlic, and shallot to a blender or food processor. Add the warm milk, nutmeg, 30 g / 1/3 cup Parmesan, and the remaining salt. Blend until very smooth. If needed, add a little reserved pasta water to loosen the sauce.

5. 5

   In the same small skillet, melt the butter over medium-low heat. Add the chopped sage and cook for 1 minute until fragrant, without letting it burn. Stir this sage butter into the cauliflower cream.

6. 6

   Lower the oven temperature to 200°C / 400°F. In a large bowl, combine the fusilloni with the cauliflower cream and half of the provolone. If the mixture looks too thick, add a bit more reserved pasta water.

7. 7

   Transfer the pasta to a baking dish. Scatter the remaining provolone and the rest of the Parmesan over the top. Bake for 12 to 15 minutes at 200°C / 400°F, until bubbling and golden at the edges.

8. 8

   Remove from the oven, let rest for 5 minutes, and finish with the crunchy pumpkin seed and breadcrumb topping. If desired, add a few whole sage leaves on top before serving.