Ingredients

• Kosher salt and black pepper
• 8 ounces rigatoni, ziti or campanelle
• 6 tablespoons olive oil
• ¾ cup fresh coarse or panko bread crumbs
• ½ cup finely grated pecorino cheese, plus more for serving
• 1 large shallot, finely chopped
• 1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it’s O.K. if it crumbles)
• 1 cup heavy cream
• 1 tablespoon finely grated lemon zest, plus more for serving
• ½ cup finely chopped chives
• Red-pepper flakes (optional)

Yield

4 servings

Recipe

• Alison Roman’s Website
• NYT Cooking YouTube