Cauliflower Pasta Bake

Ingredients

• 1 large head cauliflower
• 3 tablespoons olive oil
• 1 medium yellow onion
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound pasta, such as shells, pipe rigate, or rigatoni
• 1/2 cup finely grated Parmesan
• 1 cup milk, whole or 2%
• Zest from one lemon
• 2 tablespoons chopped thyme leaves
• 3 cups grated Gouda
• 14 Ritz crackers, or similar buttery crackers
• 2 tablespoons finely grated Parmesan
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oven to 425ºF, setting 1 rack in the upper third and 1 rack down in the lower third. Pull off the cauliflower’s outer leaves, trim it, and slice the head into slabs about 1/4-inch thick; the little pieces that tumble off are perfectly okay.
2. Arrange the cauliflower slabs, plus the loose bits, across a rimmed baking sheet. Pour over 2 tablespoons of the oil, then use your hands to smear it over the cauliflower so the pieces are coated on both sides. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Cut the onion into rough pieces. On another baking sheet, or in an ovenproof skillet, combine the onions with the 1 tablespoon of oil that is left and 1/4 teaspoon salt.
4. Keeping the vegetables on separate pans gives them room to roast properly, which is very much worth it.
5. Slide the cauliflower onto the lower rack and the onions onto the upper one. Roast for 25 to 30 minutes, until the vegetables have softened and taken on golden color; turn the cauliflower 1 time as it cooks, and give the onions a stir now and then. If the onions are ready early, or if their edges threaten to scorch, take them out first.
6. Leave the vegetables in their pans for a short cool-down. Pull the cauliflower apart into smaller florets. Turn the oven down to 375ºF for the pasta bake.
7. During the roasting time, you can also handle the pasta. Fill a large pot with salted water and get it boiling, then drop in the pasta and cook for 8 to 10 minutes, just until al dente; stop there, because soft pasta gets sad in a casserole. Before draining, dip out 1 cup of the cooking liquid and set it aside.
8. Pour the pasta into a colander to drain.
9. Put the drained pasta back in the pot. While it is still hot, add 1/2 cup Parmesan and stir right away; after the cheese melts and clings to the pasta a bit, mix in the milk.
10. Fold in the roasted cauliflower and onion, lemon zest, thyme and Gouda until everything is evenly mixed. Taste, then adjust with salt and pepper if you want. If it looks too dry, loosen it with the reserved pasta water, adding it 1 tablespoon at a time.
11. Scrape the mixture into a 3- or 4-quart baking dish.
12. Make the cracker topping by sealing the crackers in a zip-top bag and running a rolling pin over them until you have chunky crumbs.
13. In a bowl, combine the cracker pieces with 2 tablespoons Parmesan, the melted butter and parsley. Scatter the crumbs in an even layer over the pasta.
14. Bake for 35 to 40 minutes, until the center is hot and the crumb topping has browned. Let it rest briefly before serving. Refrigerate leftovers for up to 5 days, then reheat them in the microwave or in a warm oven.