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How super-stylin’ is my nephew Cooper while he scopes his Halloween pumpkin? The little pumpkin with his pumpkin, awww, Coop! Good thing he’s keeping toasty warm in his hat and scarf on such a cold day! Brrr!
Nathan, John, and I are keeping toasty warm too, with bowls of chewy rigatoni tossed with a sauce of roasted cauliflower, garlic, olive oil, red pepper flakes, and Parmesan cheese. Mmmm, hearty with a bit of heat, totally hit the spot. (Recipe posted in comments, below.)
Bath, red wine, fire, blankets, tea, fleece, wool, cookies, socks, soup, scarf, coffee,robe, tights, candles,stew, books, pie, sweats, tall boots, bread, jeans, flannel…Y’all find ways to stay warm and cozy too!
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
Rigatoni with Spicy Cauliflower Sauce
Serves 3-4
1 head cauliflower, core removed, trimmed to ½-inch flowerets
3 Tbsp. olive oil
1 tsp. coarse salt
1/4 c. extra-virgin olive oil
2 cloves garlic, sliced very thin
1 tsp. red pepper flakes
½ c. freshly grated, good-quality Parmesan cheese
coarse salt and freshly ground black pepper
¾ lb. rigatoni
Preheat oven to 425 degrees. Place cauliflower in a large bowl, drizzle with 3 Tbsp. of olive oil, sprinkle with 1 tsp. coarse salt, and toss to combine. Spread cauliflower evenly on a baking sheet and roast for 20-30 minutes, turning flowerets half-way through roasting time, until nicely browned in spots and quite tender.
Meanwhile, set a large pot of salted water to boil.
In a small skillet, heat 1/4 c. olive oil over lowest heat. Add garlic and red pepper flakes and sauté, very slowly and without browning the garlic, until the garlic is softened, about 5 minutes. Remove pan from heat and set aside.
As the cauliflower nears doneness, cook rigatoni in boiling water per package instructions until al dente (tender but chewy). Just before draining the pasta, reserve ½ c. of the cooking liquid. Drain pasta and return to the pot. Pour the garlic/oil mixture over the pasta and toss. Add cheese and reserved cooking liquid and toss until sauce thickens. Add cauliflower and toss. Season to taste with coarse salt and freshly ground pepper. Serve immediately with additional grated cheese, if you like.