Recipe Name Rigatoni with Califlower, curry powder & coconut milk Submitted by jr33176 Recipe Description from A Year in a Vegetarian Kitchen by Jack Bishop Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 45 Ready In (minutes) 90

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 teaspoons salt 1 pepper jalapeno pepper, seeded and minced 2 cloves garlic minced 1 teaspoon curry powder 1 cup coconut milk, canned 16 ounces rigatoni 3 cups Baby Spinach Leaves 2 tablespoons cilantro, fresh, chopped 2 tablespoons Lime juice, raw Steps Sequence Step 1 boil water for pasta in large pot 2 heat oil in large saute pan over medium heat 3 add cauliflower, onion and salt and cook until veggies turn brown, about 8 min. 4 stir in pepper, garlic and curry powder and cook for 1 min. 5 add coconut milk, bring to boil, reduce heat and cover. Simmer until cauliflower is tender about 5 min. 6 while cauliflower simmers, cook pasta. 7 reserve 3/4 cup of pasta water. Drain pasta and then return it to pot. Add, califlower sauce, spinach, cilantro, lime juice and 1/2 cup of pasta water.