Cauliflower and Leek Rigatoni

  • 1 medium cauliflower, cut into bite-sized pieces
  • 1 leek, sliced into 1/4″ rings
  • 3 tbsp olive oil
  • 1 head garlic, cut in half cross-wise
  • 3/4 cup cream
  • 3/4 cup parmesan cheese, grated
  • 1 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh parsley leaves, chopped
  • 1/2 tsp salt, divided
  • 450 g rigatoni pasta

Preheat to 400°F. Toss cauliflower with leek and olive oil on a large baking sheet. Cut garlic in half cross-wise. Rub cut sides of garlic on excess oil on baking sheet, then wrap in foil and place on the side of baking sheet. Bake in centre of oven, flipping halfway through, until cauliflower edges are golden, about 30 minutes. Stir cream with parmesan cheese, vinegar, Dijon mustard, parsley leaves and 1/4 tsp salt in a medium bowl. Set aside. Cook rigatoni in a large pot of unsalted, boiling water until tender. Drain, return to pot. Squeeze and mash garlic into cream mixture, then stir into pasta until coated. Stir in roasted vegetables and remaining 1/4 tsp salt. Serve topped with parmesan cheese.