Baked Shells with Cauliflower and Fontina Adapted from an original recipe by Dario Barbone and Rentao Sardo from Baia Pasta in Oakland, California Ingredients: 1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets 1 tablespoon unsalted butter 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 2 garlic cloves, minced