Cut cauliflower florets into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 1Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Roast in hot oven until tender and browned, 15-18 minutes.
While cauliflower roasts, cook pasta.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Place a small pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and toast until golden, 2 minutes,
Remove from burner and stir in pesto.
Make the Sauce
Return pot used to cook pasta to medium heat and add garlic, cream, ½ tsp. salt, and a pinch of pepper. Bring to a boil.
Add pasta and spinach and stir until spinach wilts, 1 minute.
Stir in mozzarella. If sauce is dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.
Finish the Dish
Add cauliflower to sauce and stir to combine.
Plate dish as pictured on front of card, garnishing with pesto panko and red pepper flakes (to taste). Bon appétit!