As is often the case with Hello Fresh's vegetarian dishes, this is tasty but not well balanced -- it's best served with a salad and some kind of protein.

It's quite similar to the pasta with cheesy cauliflower sauce I was fond of as a kid, though.

Pasta with Creamy Cauliflower Sauce

Hello Fresh

Ingredients

• 570g cauliflower florets, cut into bite-sized pieces
  
• 15+15mL garlic salt, divided
  
• 30mL oil
• 340g dry rigatoni
• 30mL butter
• 1 small yellow onion, chopped
• 30mL flour
• 240mL milk
• 113g baby spinach
• 180mL sour cream
• 240mL grated cheddar
• 1 bunch chives, finely chopped
  
• chili flakes for serving

Directions

1. Toss cauliflower with oil, garlic salt, and black pepper.
   
2. Bake at 425°F until golden-brown, 14-16 minutes.
3. While cauliflower bakes, cook rigatoni al dente. Drain, reserving 240mL of pasta water.
4. Heat a large skillet over medium heat. Add butter and onions. Cook, stirring often, until softened, 3-4 minutes.
   
5. Add flour and remaining garlic salt. Stir until the flour forms a roux coating the onion, 1-2 minutes.
   
6. Add milk and cook, stirring often, until thickened.
7. Reduce heat to low. Add spinach and cover until wilted, then stir in.
8. Add sour cream, cheddar, chives, and cauliflower. Season with salt and pepper to taste.
9. Add pasta water as needed to adjust thickness.
10. Toss with pasta and serve with chili flakes.