Fresh or frozen riced cauliflower clings to the pasta, and toasted breadcrumbs mimic Parmesan in this dairy-free supper dish that's perfect for a fast weeknight meal.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

30 mins
12 cups


Ingredient Checklist


Instructions Checklist
  • Cook rigatoni according to package directions; drain.

  • Meanwhile, in a large skillet, melt 1 1/2 tablespoons of the butter over medium. Add panko. Cook, stirring, until golden, about 2 minutes; remove from skillet. In the same skillet, heat 1 tablespoon of the olive oil over medium. Add Italian sausage; cook until browned, about 5 minutes. Transfer to a serving bowl; cover to keep warm.

  • Heat the remaining 1 1/2 tablespoons butter and 1 1/2 teaspoons olive oil in the same skillet over medium. Add cauliflower, garlic, salt and crushed red pepper. Cook and stir until tender, 3 minutes (or slightly longer, if frozen). Transfer to bowl with sausage.

  • Add hot pasta and mint to bowl; toss. Serve topped with toasted panko.

Nutrition Facts

800 calories; fat 42g; cholesterol 88mg; saturated fat 16g; carbohydrates 77g; mono fat 18g; poly fat 5g; insoluble fiber 6g; sugars 4g; protein 27g; vitamin a 959.5IU; vitamin c 45.9mg; thiamin 1.3mg; riboflavin 0.6mg; niacin equivalents 9.5mg; vitamin b6 0.6mg; folate 275.2mcg; vitamin b12 0.8mcg; sodium 830mg; potassium 746mg; calcium 91mg; iron 6.4mg.