Tags: Italian, Pasta, Vegetarian, Entree
1 cauliflower chopped
enough olive oil
226 grams Cavatappi pasta
57 grams butter
30 grams flour
500 grams milk
2 grams salt and pepper
50 grams Parmesan
1 peel and juice of lemon
28 grams toasted almonds
Preheat oven to 425 F.
Spread cauliflower over a pan with some oil, salt, and pepper.
Roast 25 minutes.
Cook pasta ahead of time, reserving some pasta water to add to sauce.
Make roux and thin with milk.
Whisk in 90 grams of the reserved pasta water with the Parmesan.
Stir in lemon juice, almonds, and cauliflower.