Baked Garlic Oil Rigatoni with Roasted Cauliflower

Steps

1. Preheat the oven to 425°F (220°C). Split the olive oil before you start: one third for the cauliflower, half for the garlic oil, and the remaining sixth for the crumb topping.
2. On a sheet pan, toss the cauliflower with the first third of the olive oil and half the salt. Roast 20 minutes, until browned at the edges.
3. Meanwhile, bring the water to a boil in a large pot with the remaining half of the salt. Cook the pasta 2 minutes less than the package says, then scoop out about half a cup of the cooking water and drain the pasta.
4. In a small skillet over low heat, warm the half portion of olive oil with the garlic and red pepper flakes for 3 to 4 minutes, until the garlic is pale gold and fragrant; take it off the heat.
5. In the pasta pot, toss the pasta with the roasted cauliflower, the garlic oil, the reserved cooking water and the black pepper.
6. Spread half the pasta mixture in a 9x13-inch baking dish, dot with spoonfuls of the ricotta, then top with the rest of the pasta mixture and scatter the mozzarella and half the Parmesan over it.
7. In a small bowl, mix the breadcrumbs, the remaining half of the Parmesan, the lemon zest and the last sixth of the olive oil; sprinkle the crumb mixture over the dish.
8. Bake 15 to 20 minutes, until bubbling and the topping is golden. Rest 5 minutes, then scatter the parsley over the top and serve.