Ingredients
The following ingredients have 6 Servings
- 1 large (2 lbs) head of cauliflower (cored and cut into small florets)
- 6 ounces cooked andouille sausage (quartered lengthwise and sliced 1/2 inch (12 mm) thick)
- 2 tablespoons olive oil
- 3/4 teaspoon whole cumin seeds
- Kosher salt
- 12 ounces bow-tie pasta or orecchiette
- 12 ounces spinach (large stems removed, roughly chopped, or baby spinach)
- 4 ounces fresh goat cheese
- Freshly ground black pepper
Instruction
- Preheat the oven to 425°F (218°C).
- Spread the cauliflower florets and sausage over the bottom of your largest ovenproof skillet that’s at least 14 inches. (If you don’t have a skillet big enough for everything to fit in a single layer, use 2 skillets or swap in a large roasting pan.) Drizzle with the olive oil and sprinkle with the cumin seeds and 1/2 teaspoon salt. Roast until the cauliflower is golden, about 30 minutes.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 10 to 12 minutes. Add the spinach during the last 20 seconds of cooking. Scoop out about a cup of pasta water and then drain the pasta and spinach in a colander. Do not rinse the pasta.
- Carefully remove the skillet from the oven. Add the pasta and spinach to the skillet with about half the reserved pasta water. Crumble the goat cheese (or just gently break it up with your hands) and sprinkle over the pasta. Gently stir, adding just enough pasta water to the mixture to melt the cheese. Season with additional salt, if needed, and lots of pepper.
