1    head of cauliflower, cut into small florets

1/8 C  coconut oil, melted

1/2  t  sweet smoked paprika

1/8   t  cayenne

1/2   pkg  bucatini

2      T  extra-virgin olive oil

2       cloves garlic, minced

1/2   t  red chile flakes

1/4   C  grated pecorino cheese

2       T  Italian parsley, chopped

salt + pepper

Roast the cauliflower 

On a parchment-lined baking sheet, toss the cauliflower florets with the melted coconut oil, smoked paprika, cayenne, salt + pepper.  Roast in a 400 degree oven for 30-40 minutes, turning the florets halfway through.

Cook the bucatini according to package directions, drain and set aside covered,in the collandar set over the cooking pot.  

Saute garlic until softened, add red pepper, bucatini, pecorino and a little pasta water.  Toss to combine.  Add pasta and cauliflower, gently swirling and combining.  In separate bowls, swirl pasta mixture in bowls and add a few extra cauliflower florets.  Garnish with a little extra pecorino and chopped Italian parsley. 


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