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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | canola oil | 1 | head, medium (5-6" dia) | Cauliflower | 1 | medium (2-1/2" dia) | Onion, (halve lengthwise and thinly sliced) | 1/2 | teaspoon | salt | 1 | pepper | jalapeno pepper, seeded and minced | 2 | cloves | garlic minced | 1 | teaspoon | curry powder | 1 | cup | Nuts, coconut milk, canned | 1 | cup | Nuts, coconut milk, canned | 16 | ounces | rigatoni | 3 | cups | Spinach | 2 | tablespoons | cilantro, fresh, chopped | 2 | tablespoons | Lime juice, raw |
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Steps
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Sequence
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Step
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| | 1 | heat oil over medium heat in large saute pan | | 2 | heat water in large pot for cooking pasta | | 3 | to saute pan, add cauliflower, onion and salt. Stir and cook until veggies begin to brown, about 8 min. | | 4 | stir in pepper, garlic and curry powder. cook for 1 min. | | 5 | add coconut milk and bring boil; reduce heat, cover and simmer until cauliflower is tender. | | 6 | while cauliflower simmers, cook pasta | | 7 | Reserve 1/4 cup of pasta water; drain pasta and return to pot. Add cauliflower sauce, spinach, cilantro, lime juice, and 1/4 cup of pasta water. Add salt as needed. Serve immediately. |
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