Wheat-Free Calabrian Chile Butter Noodles with Cauliflower

What You Get

Cauliflower

Garlic

Parsley

Gluten-free panko bread crumbs

Calabrian chile butter

Gluten-free spaghetti

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Step 1

Bring a pot of salted water to a boil. Core and cut about 3 cups of the cauliflower into bite-size pieces, reserving the rest for another use. Slice 2 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves.

Step 2

In a frying pan over medium heat, warm 2 tablespoons olive oil. Add 1 cup panko, season with salt and pepper, and toast until golden, stirring occasionally, about 6 minutes. Transfer to a plate and set aside.

Step 3

Return the pan to medium heat, and melt 3 tablespoons of the chile butter. Add the cauliflower and sauté until browned and softened, 5 minutes. Add the garlic and stir until fragrant, 1 minute longer. Remove from heat.

Step 4

Add half of the spaghetti to the boiling water and cook until al dente, 9 minutes or 1 minute less than the package instructions. Drain the spaghetti, reserving ½ cup of the pasta water.

Step 5

Add the spaghetti to the pan with the cauliflower, along with the reserved pasta water, the remaining chile butter, and ¼ cup of the cheese, and toss to coat. Season to taste with salt.

Step 6

Heap the pasta and cauliflower on plates, and top with the crumbs and parsley. Sprinkle with the remaining cheese and chile flakes, if you want a kick, and serve warm.