Cauliflower Rigatoni

Serves: 6
Cauliflower1 largesliced
Rigatoni8 ozor penne
Heavy cream1 cup
Olive oil6 tbsp
Pecorino cheese3/4 cupfinely grated
Bread crumbs1/2 cup
Red onion1 largejulienne
Chives1/4 cupchopped
Garlic powderto taste
Saltto taste
Pepperto taste
Red chili flakesto taste
Pasta water1 cup
Lemon zest1 tspor less
  • Heat 3 tbsp olive oil in stockpot and toast breadcrumbs with pepper for 4 - 6 mins
  • Add 1/4 cheese and mix until it melts and clumps
  • Remove from pan and set aside
  • In same pan, fry onions and cauliflower with salt, pepper, and garlic powder until browned, about 15 mins
  • Start cooking pasta in large pot with plenty of salt
  • Add heavy cream and chili flakes to cauliflower mix, cook until mixture thickens
  • Remove pasta from heat before it cooks completely
  • Add 3/4 or more cups of pasta water to cauliflower along with lemon zest
  • Adjust salt and pepper to taste
  • Finally add remaining cheese and toss until cheese melts into sauce
  • Garnish with cheese, chili flakes, breadcrumbs, and chopped chives
Pair with simple sides like tomato soup or salad greens with basic vinaigrette. Use same breadcrumbs for mac and cheese