Ingredients
Equipment
Method
- Preheat oven to 425℉ (218℃) and line baking sheet with parchment paper. Add cauliflower to baking sheet, toss with olive oil and season with salt and pepper. Roast for 20-25 minutes, stirring halfway, until cauliflower is golden and starting to get crispy. Remove and set aside.
- Bring a medium-large pot of salted water to a boil over high heat. Add the rigatoni, lower heat to a low boil and cook until al dente. Drain and set aside. Reserved 3 cups of pasta water and set aside.
- Meanwhile, melt butter in the skillet or fry pan over low to medium heat, add breadcrumbs, stirring often. After 2 minutes, season with garlic powder, salt and pepper. If breadcrumbs are browning too quickly reduce the heat. After 4-5 minutes and golden, remove from heat. Transfer to a small bowl and set aside.
- Using a blender, add half of the roasted cauliflower, 2 cups of the reserved pasta water and milk. Blend until smooth and if it's too thick, add 1/4 cup at a time of the pasta water until you reach a creamy texture.
- Using the same skillet, over medium heat, add olive oil and shallots. Cook for 2 minutes, add garlic and saute for another minute. Pour the cauliflower sauce into the skillet, add lemon juice and season with salt and pepper.
- Add the pasta to the skillet, toss well to combine. Add some parsley and Parmesan if desired. Transfer into serving plates, top with more parsley, fresh basil, toasted breadcrumbs and more Parmesan if you like. Serving immediately.
Nutrition
Notes
STORE: This delicious pasta will store in the refrigerator in a sealed container for up to 4 days. It can be stored in the freezer for up to 3 months in a sealed container with a lid or what I like to do is place it in a freezer zip-lock bag.