Cauliflower Rigatoni

Serves: 6

Ingredients	Qty	Prep
Cauliflower	1 large	sliced
Rigatoni	8 oz	or penne
Heavy cream	1 cup
Olive oil	6 tbsp
Pecorino cheese	3/4 cup	finely grated
Bread crumbs	1/2 cup
Red onion	1 large	julienne
Chives	1/4 cup	chopped
Garlic powder	to taste
Salt	to taste
Pepper	to taste
Red chili flakes	to taste
Pasta water	1 cup
Lemon zest	1 tsp	or less

Method:

• 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

Notes:

Pair with simple sides like tomato soup or salad greens with basic vinaigrette. Use same breadcrumbs for mac and cheese