Thanks, Mario…
Mr. Batali saved me a trip to the grocery. And he can save you too if you have a head of cauliflower, pasta and a handful of pantry/fridge staples. I'll tell you flat out I reduced the pasta by 25% and could have done with even less. I also added 3 pinches of pepper flakes (much less) and had a free hand with the cheese (atrophied piave in my case but perfect for grating.).
Btw the recipe uses the whole head of cauliflower, stems included. Leave an hour for slow cooking. It's worth it. Vegetarian! Can be gluten free. Click here for the recipe.
Eat -B
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Published by Betsy Karetnick
Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.
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Posted by Betsy 
I Am Not A Restaurant! 
I’ve made a slightly similar recipe from the NY Times a few times that we really like!! http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno I make a few changes; add some Italian sausage and a diced onion – oh, and substitute some pine nuts for the sage as we don’t care for sage. Yum, yum, yum… actually made it for dinner last nite.
I vote yes for sausage! Much easier than Iowa caucus.