Ingredients
- 1 tsp extra-virgin olive oil
1 large garlic clove, thinly sliced
Kosher salt and freshly ground pepper
8 oz rigatoni
4 cups cauliflower florets
1 cup panko (Japanese bread crumbs)
1/4 cup freshly grated Parmigiano-Reggiano cheese
3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
1 tbs flour
3/4 cup milk
Description
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