Cheesy Creamy Cauliflower Pasta

• Add cauliflower and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
• Season with half the garlic salt and pepper, then toss to coat.
• Roast in the middle of the oven, until golden-brown, 14-16 min.

• Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

• Heat a large non-stick pan over medium heat.
• When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until onions soften, 3-4 min.

Hey tester! Please measure out half (10g) Cream Sauce Spice Blend out and start with that. Confirm if that was the right amount to thicken this sauce. Thanks!

• Sprinkle Cream Sauce Spice Blend and remaining garlic salt over onions. Cook, stirring often, until onions are coated, 1 min.
• Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
• Once boiling, cook, stirring often, until sauce thickens, 1 min.
• Remove from heat, then add spinach. Stir until wilted, 1 min.

• Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
• Season with salt and pepper, to taste.