Recipe Name Rigatoni with cauliflower, curry & coconut milk Submitted by Guest Recipe Description from A year in a Vegetarian Kitchen by Jack Bishop Quantity 1 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 30 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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.