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by Alton Brown
Ingredients
  • subheading: Software:
  • 1 large head cauliflower, broken into bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons kosher salt, divided
  • 1 (14-ounce) can whole tomatoes, drained
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 8 ounces penne or rigatoni pasta
  • ⅓ cup Parmesan cheese, plus extra for topping
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup plain breadcrumbs
  • 2 tablespoons chopped parsley
Steps
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