Step 1

Cook pasta rectangles in well-salted boiling water about 6 minutes to soften, then drain, arrange on parchment and cover with towel

Step 2

Preheat oven to 450°F, with rack at center

Step 3

Combine trimmed gorgonzola, ricotta, ¾ cup of the Parm, parsley, egg (lightly beaten) and 1 clove grated or pasted garlic

Step 4

Season the cauliflower with dried sage, salt and pepper

Step 5

Coat the cauliflower in EVOO, arrange on a parchment- or foil-lined baking sheet and top with remaining ¾ cup Parm

Step 6

Roast until crispy and tender, 10 to 12 minutes, then set aside

Step 7

Reduce heat to 400°F

Step 8

Melt butter in saucepot over medium heat

Step 9

Add flour and cook for 1 minute, then add milk and thicken

Step 10

Season sauce with salt, white pepper and nutmeg to taste

Step 11

Listicle: Rachael Ray 9" x 13" Ceramic Baker Coat the bottom of a medium casserole dish with ¾ to 1 cup sauce

Step 12

Add 3 to 4 tablespoons of filling to each sheet of pasta and roll into a spiral-filled log

Step 13

Add filled rolls to dish, top with remaining sauce and Parm cheese and bake until browned and bubbly

Step 14

Top with pistachios, cauliflower florets and parsley and serve