Cheesy Cauliflower & Kale Baked Rigatoni with Sage Breadcrumbs

6-8 servings
Active Time
Cook Time
Total Time
By: Sarah Menanix, Snixy Kitchen


  • For Sage Breadcrumbs:
  • ¾ cup (3 ounces) gluten-free sourdough or other bread, cut into ½-inch cubes
  • 1 teaspoon finely chopped sage leaves
  • 1 tablespoon butter, divided
  • For Cheesy Cauliflower & Kale Baked Rigatoni:
  • 1 pound gluten-free rigatoni
  • 6 tablespoons unsalted butter, divided
  • 1 head cauliflower, broken into 1-inch florets
  • 2 cups (3 ounces) packed kale, ripped off the core into 2-3 inch pieces
  • 1 tablespoon finely chopped sage leaves
  • ½ cup water
  • ¼ cup minced shallots, about 1 medium shallot
  • 3 tablespoons sweet white rice flour (for not gluten-free, use regular flour)
  • 3½ cups whole milk
  • 8 ounces Roth® Organic Grand Cru® Cheese, grated
  • 6 ounces Roth® Organic Sharp Cheddar Cheese, grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Heat oven to 400°F.
  2. Prepare the breadcrumbs: Spread the bread cubes on a large baking sheet and bake, tossing occasionally, until completely dry and just beginning to turn golden, 15-25 minutes. Pulse the toasted bread until ground in a food processor and set aside. If you don’t have a food processor, you can improvise by finely mincing the toasted breadcrumbs.
  3. Increase heat to 450°F.
  4. Bring a large pot of salted water to boil and cook the pasta according to instructions, until al dente. Drain well, toss lightly with olive oil to keep it from sticking, and transfer to a large mixing bowl. Return the same pot, unwashed, the stove to make the roux.
  5. In a large skillet, melt 2 tablespoons butter over medium heat. Add the cauliflower florets cook, stirring occasionally, for 8 minutes, until cauliflower turns golden brown. Add kale, sage, and water, and cook 7 minutes longer, stirring occasionally, until cauliflower is soft when pierced with a fork. Toss with the pasta in the large mixing bowl. Return the same unwashed skillet to the stove to make the sage breadcrumbs.
  6. Meanwhile, while the cauliflower cooks, melt the remaining 4 tablespoons butter over medium heat in the same pot you used to cook the pasta. Add the minced shallots and cook, stirring, until the butter begins to turn brown and smell nutty.
  7. Whisk in the sweet rice flour and cook, whisking, for 1 minute. Slowly add the milk, whisking until smooth. Cook, whisking occasionally, until it begins to boil. Continue cooking for 1½ more minutes. Remove from heat. All at once, add 6 ounces of the grated Organic Grand Cru (reserving 2 ounces for topping), the grated Organic Sharp Cheddar, salt, and pepper. Whisk until melted and completely smooth. Pour over the veggies and pasta and toss thoroughly to combine.
  8. Transfer the creamy pasta out in a 9×12 casserole dish or baking pan. Sprinkle with remaining 2 ounces of Grand Cru and bake on the middle rack until the top begins to turn golden brown and crispy, about 15 minutes.
  9. Meanwhile, in the same pan you cooked the cauliflower in, melt ½ tablespoon butter over medium heat. Add the sage leaves and cook, stirring, for 2 minutes. Add the breadcrumbs and remaining ½ tablespoon butter and cook until the breadcrumbs turn golden brown, 2-3 minutes. Transfer to a small bowl for serving.
  10. Serve the pasta warm with sage breadcrumbs on the side for topping.
  11. Leftovers keep covered in the fridge for up to a 5 days. To reheat, put in individual bowls with a splash of whole milk, and microwave. The milk will help it remain creamy.