A creamy cauliflower pasta dish, from the NYT. You were supposed to sauté the cauliflower, but that just seemed impractical so I roasted it. I also used ricotta instead of heavy cream (we let some heavy cream go bad and now I am not allowed to buy any more since it is over $5 a quart). Oh, and I never have shallots but a small yellow onion worked fine. So it was more the idea of the dish. Although I did make the crunchy pecorino breadcrumbs, which were excellent. In the end this didn't end up being too different from other cauliflower dishes I have made, but it was very good nonetheless.
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