- I apologize for the lack of exact measurements. I pretty much eye balled everything.
- Pasta - I used rigatoni
- 1 head of cauliflower
- 1 tbsp capers plus some of the liquid
- 1 tomato
- 1/2-1 tsp Better Than Bouillon Organic Chicken Base
- 3 garlic cloves
Level of difficulty Average
Cost Average budget
Preheat over to 350
Roast you cauliflower until it has browned slightly
Mince garlic and saute a couple minutes. Add chopped tomato and let it stew on low until the tomatoes start to break down.
Start boiling water and cook pasta.
Add capers, bouillon base, and roasted cauliflower. Let cook and couple minutes. Season to taste. Toss in spinach. Turn off burner and cover.
Add sauce to coked pasta and top with parmesan and cracked pepper.
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Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?