cheesy creamy cauliflower pasta with baby spinach
originally a hello fresh recipe - check the bracketed notes for our preferred version heheh.
ingredients
1 tsp garlic salt
170 g rigatoni
285 g cauliflower florets (or go harder and add as much as you want)
56 g baby spinach (tbh could also go harder on this and add more)
32 g chopped onions (or as little as you like)
½ cup shredded cheddar cheese
1 tbsp all-purpose flour
6 tbsp sour cream
1 tsp chili flakes (or none if you dont like chili flakes)
1 tbsp unsalted butter
½ cup milk (or in our case we used almond milk and it was still really good)
steps
Before starting, preheat oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. While the water comes to a boil, cut cauliflower into bite-sized pieces.
Toss cauliflower with 1 tbsp oil on a baking sheet. Season with half the garlic salt and pepper. Roast in the middle of the oven, until golden-brown, 14-16 min.
While cauliflower cooks, add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water. Drain and return the rigatoni to the same pot, off heat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle over flour and remaining garlic salt. Cook, stirring often, until onions are coated, 1 min. Add 1/2 cup milk, then bring to a boil. Cook, stirring often, until thickened, 1 min. Remove the pan from the heat, then add spinach. Stir, until wilted, 1 min.
Stir sour cream and cheddar cheese into sauce. Season with salt and pepper. Add cheese sauce, reserved pasta water and half the cauliflower to the pot with the rigatoni. Stir until cheese melts, 1 min.
Divide pasta between bowls and top with remaining cauliflower. Sprinkle over chili flakes (Heat Guide: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!).