Crusty Baked Shells & Cauliflower

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Kosher salt and freshly ground black pepper

3/4 pound medium shells

Good olive oil

2 1/2 pounds cauliflower, cut into small florets (1 large head)

3 tablespoons roughly chopped fresh sage leaves

2 tablespoons capers, drained

1 tablespoon minced garlic (3 cloves)

1/2 teaspoon grated lemon zest

1/4 teaspoon crushed red pepper flakes

2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)

1 cup (8 ounces) fresh ricotta

1/2 cup panko (Japanese bread flakes)

6 tablespoons freshly grated Italian Pecorino cheese

2 tablespoons minced fresh parsley leaves