Mild Calabrian chiles infuse bright color and flavor into this quick weeknight pasta, creating a luscious sauce to coat the strands. Toss in sautéed cauliflower and top with toasty wheat-free bread crumbs.
Contains: milk, eggs.
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.