Diary of a Dying Nation (@DiaryofaDyingNation)

Ricotta & Cauliflower Stuffed Shells  Fine sea salt or Kosher salt 1 small Romanesco cauliflower (about 1 lb. 5 oz.) or white cauliflower, leaves and hard stem removed 2 T. extra-virgin olive oil, + more for drizzling 1 garlic clove, smashed and peeled Freshly ground black pepper 15 - 16 oz. ricotta (~ 2 c.) 31/2 oz. Gorgonzola cheese, cut into small pieces 31/2 oz. Provolone, coarsely grated 2 on oz. Pecorino Romano or Parmigiano Reggiano cheese, finely grated (about 1 c. firmly packed) 16 oz. conchiglioni or jumbo shells (45 - 50 shells) Softened butter, for the baking dish Handful of fresh sage leaves 2 T. coarse breadcrumbs, preferably homemade or panko 2 T. unsalted butter Bring a large pot of water to a rolling boil and salt it generously. Meanwhile, break the cauliflower into small florets, halving or quartering the larger ones, and rinse well. Once the water boils, add the florets and cook until the largest pieces can be easily pierced with a knife, 8 - 12 min. Remove with a slotted spoon and let cool in a bowl. (The florets can be prepared 1 to 2 days ahead and stored in an airtight container in the fridge.) Reserve the cooking water for the pasta. Warm the olive oil in a large pan over med/low heat. Add the garlic and cook until golden and fragrant, about 2 min.. Add the florets, toss to coat, and cook, stirring often, until soft and creamy, 10 - 15 min. Season with salt and pepper, discard the garlic, and set aside. #Dinner #StuffedShells #R#MakeTandCauliflowerStuffedShells #MakeThis https://www.miamiherald.com/living/food-drink/recipes/article316090221.htm