Creamy Garlic Butter Pasta w/ Roasted Cauliflower

Ingredients

• 1 (16 oz.) package rigatoni pasta
• 1 Tbsp Extra virgin olive oil
• 1 head Cauliflower, chopped in medium chunks
• 1 Tbsp Extra virgin olive oil
• 2 Tbsps cajun seasoning, homemade or store-bought ((See Notes!))
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp dried parsley
• 1 tsp smoked paprika
• 4 Tbsps Extra virgin olive oil
• 3 Tbsps unsalted butter
• 1 garlic bulb, peeled + minced
• 1 cup chicken or veggie stock
• 1 1/2 cups organic heavy cream
• 1/2 cup freshly grated mozarella cheese
• pinch of dried parsley
• 1/2 tsp cajun seasoning, homemade or store-bought ((optional))

Instructions

1. 1

   --- TO ROAST CAULIFLOWER: ---

2. 2

   Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.

3. 3

   In a bowl, add the chopped cauliflower, olive oil, cajun seasoning, garlic powder, cumin, parsley, and smoked paprika together and stir until cauliflower is coated.

4. 4

   Add coated cauliflower until prepared baking sheet, spreading out evenly in a single layer and bake for 20-25 or until golden brown and crisp.

5. 5

   --- BOIL THE PASTA: ---

6. 6

   Cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

7. 7

   --- MAKE THE SAUCE: ---

8. 8

   Over medium-high heat, melt3 Tbsps of unsalted butter in a 12-inch skillet.

9. 9

   Add the olive oil and minced garlic, sautéing until fragrant and translucent. Add in the cajun seasoning (if desired) and parsley and stir together until combined.

10. 10

    Slowly pour in the heavy cream, stock, stirring frequently until incorporated. Add the grated cheese until combined and sauce begins to bubble, about 3-4 minutes. Add in the cooked pasta and stir until pasta is well coated.

11. 11

    Remove from heat and serve with grated mozzarella (if desired) and topped with the roasted cauliflower.

12. 12

    Bon Appetit!