"Ex omnibus brassicae generibus suavissima est cyma." We're sure you know the meaning behind that Pliny quote like the back of your hand. He's saying that out of all the cabbages, the tastiest is the cauliflower. We think that old Roman was on to something. The cauliflower here is perfectly matched with creamy, garlicky pasta, with a hint of heat from the red pepper flakes. We don't know the Latin for "it's yummy," but we bet Pliny would apply it here.
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You Will Need
Before You Cook
Roast the Cauliflower
Cut cauliflower florets into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer. 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 Ingredients and Make Panko Pesto
Place a small pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir often 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 cream, garlic, ½ tsp. salt, and a pinch of pepper. Bring to a boil.
Add pasta and spinach and stir until spinach wilts, 1 minute.
Remove from burner.
Stir in Parmesan and 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. Bon appétit!
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