Baked Cauliflower and Kale Pasta with Herby Breadcrumbs

This cozy baked pasta balances creamy roasted cauliflower, hearty kale, and fragrant sage breadcrumbs for a comforting fall dinner that’s both grounding and deeply satisfying. It’s a dish meant to be shared - every step is an invitation to slow down and connect.

Ingredients

For the Pasta

• 12 ounces rigatoni

• 1 small head cauliflower (about 4 to 5 cups florets)

• 3 tablespoons olive oil, divided

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons flour (or gluten-free substitute)

• 1 ½ cups milk, oat milk, or cashew milk

• 2 packed cups kale, stems removed, roughly chopped

• 1 cup shredded cheese (Gruyère, fontina, mozzarella, or dairy-free alternative)

• Salt and pepper

• Optional: pinch of nutmeg

For the Sage Breadcrumbs

• 1 cup breadcrumbs (panko or from stale bread)

• 2 tablespoons olive oil or butter

• 5 to 6 fresh sage leaves, finely chopped

• Pinch of salt

Instructions

1. Roast the cauliflower Heat the oven to 400°F. Toss cauliflower florets with 1 tablespoon olive oil, a good pinch of salt, and black pepper. Spread on a sheet pan in a single layer. Roast 20 to 25 minutes, until tender and golden. Transfer to a blender with ½ cup of the milk and blend until smooth and creamy. Set aside.

2. Cook the pasta Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente, about 1 minute less than the package suggests. Drain and set aside.

3. Make the sauce In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat until it shimmers. Add the onion and cook 3 to 4 minutes, stirring often, until translucent and fragrant. Add the garlic and cook 30 seconds, just until you can smell it. Sprinkle in the flour and stir constantly for 1 minute - the mixture will look thick and a little pasty. Slowly whisk in the remaining milk, a little at a time, until smooth. Simmer 2 to 3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Stir in the cauliflower purée and season with salt, pepper, and nutmeg, if using.

4. Add kale and cheese Add the kale directly into the sauce and stir until wilted and deep green, about 2 minutes. Stir in the shredded cheese until melted and smooth. Add the cooked pasta and toss well to coat every piece. Taste and adjust seasoning.

5. Make the sage breadcrumbs In a small skillet, heat the olive oil or butter over medium heat until hot. Add the sage and cook 20 to 30 seconds, just until fragrant. Add the breadcrumbs and stir constantly until golden and crisp, about 2 minutes. Remove from heat and season with a pinch of salt.

6. Assemble and bake Lower the oven temperature to 375°F. Lightly oil a 9-by-13-inch baking dish. Spoon in the pasta mixture and spread evenly. Sprinkle the sage breadcrumbs over the top. Bake 8-10 minutes, until the edges are bubbling. Let rest 5 minutes before serving so the sauce can settle.