Cheesy Baked Rigatoni with Cauliflower, Kale and Sage Breadcrumbs

Ingredients

• For Sage Breadcrumbs:
• 3/4 cup (3 ounces) sourdough or other bread, cut into 1/2-inch cubes
• 1 teaspoon finely chopped fresh sage
• 1 tablespoon butter, divided
• For Cheesy Cauliflower & Kale Baked Rigatoni:
• 1 pound rigatoni pasta
• 6 tablespoons unsalted butter, divided
• 1 head cauliflower, broken into 1-inch florets
• 2 cups (3 ounces) packed kale, ripped off the core into 2-3 inch pieces
• 1 tablespoon finely chopped sage leaves
• 1/2 cup water
• 1/4 cup minced shallots (about 1 medium shallot)
• 3 tablespoons sweet white rice flour (for not gluten-free, use regular all-purpose flour)
• 3 1/2 cups whole milk
• 1 (6-oz) block Roth Grand Cru® cheese, shredded
• 1 (6-oz) block Roth Organic Sharp Cheddar cheese, grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper