45 Min

• 1 head Cauliflower, cut in florets
• 16 oz Rigatoni
• 4 Tbsp Olive Oil
• ½ Tbsp Paprika
• ¼ cup Bread Crumbs
• 2 Tbsp Butter
• 1 Small Onion, diced
• 2 Garlic Cloves, minced
• 1 sprig Fresh Rosemary, minced
• 1 ½ cups Milk
• 1 cup Chicken or Vegetable Broth 
• 2 Tbsp Flour
• ¼ cup Grated Parmesan
• ¼ cup Grated Mozzarella
• 2 Tbsp Cream Cheese
• ½ Lemon, juiced
• Sea Salt and Freshly Cracked Black Pepper

Preheat oven to 450 degrees.

Place cauliflower on baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with paprika and sea salt, and toss to coat evenly. Place in oven and bake 25-30 minutes, flipping halfway and cooking until crispy.

Spread bread crumbs on another baking sheet. Drizzle with 1 tablespoon olive oil and toss to combine. Place in oven with cauliflower and cook 2-3 minutes, until browned. Remove and set aside.

While cauliflower is cooking, bring large pot salted water to boil. Add rigatoni and cook according to package instructions; drain.

Place empty pot back on stove. Add butter, garlic, shallot, pinch of sea salt and pepper, and rosemary. Cook over medium heat 2-3 minutes, stirring frequently. Add milk, broth, and flour. Whisk until smooth and bring to boil.

Lower heat and add parmesan and mozzarella. Whisk until smooth and cook until slightly thickened. Turn heat off.

Add parsley and lemon juice to sauce and stir to combine. Add pasta and toss until coated. Transfer to serving dish along with cauliflower, lightly toss, and top with bread crumbs.