Chili Garlic Pasta with Roasted Cauliflower
Rated 5 stars by 1 users
1 head cauliflower
2 tablespoons Roasted Garlic Grapeseed Oil
1/2 teaspoon Rancher Rub
1 1/2 tablespoons Garlic Galore Seasoning, divided
12 ounce rigatoni
5 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped parsley
1 lemon, zested
1/4 cup grated parmesan cheese
Preheat oven to 425°F. Break the cauliflower into florets. Toss with Roasted Garlic Grapeseed Oil, Rancher Rub, and1 tablespoon Garlic Galore Seasoning. Spread in an even layer on a sheet pan and bake for 20 minutes or until browned and crisp, stirring halfway through cook time.
Meanwhile, cook pasta according to package directions. Reserve ¾ cup of the pasta water. Drain pasta and set aside.
Melt butter in a saucepan over medium heat. Add remaining ½ tablespoon Garlic Galore Seasoning and crushed red pepper flakes. Cook for 30 seconds.
Whisk in reserved pasta water and parsley.
Stir in pasta, roasted cauliflower, and lemon zest.
Garnish with parmesan cheese.
Calories 470, Fat 20 grams, Saturated Fat 9 grams, Carbs 62 grams, Fiber 4 grams, Sugar 7 grams, Protein 14 grams, Cholesterol 35 milligrams, Sodium 340 milligrams
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