This creamy cheesy cauliflower and kale baked rigatoni is like grown up mac and cheese that even the kids will like. A brown butter roux with minced shallots and two cheeses gets tossed with caramelized cauliflower, kale, and sage. The whole thing gets baked with more cheese for a crispy topping then served with a sprinkling sage breadcrumbs.
Dinners have been sore spot for us lately. Between an increasingly picky toddler and my own pregnancy aversions, nausea, and exhaustion, it’s been a struggle to cook balanced meals that are filling and still nutritious. Coming up with main course dishes we all like, that incorporate vegetables and make killer leftovers is a lifesaver right now. I’ll be honest, making meals with leftovers is not one of my strengths. So, today I’m partnering with Roth Cheese to challenge myself to share a dish that is just that: cheesy cauliflower and kale baked rigatoni.