- 300gr cauliflower raw, chopped
- 1 fennel bulb 150gr, chopped
- 1 garlic clove, chopped
- 4-5 Tbsp olive oil
- 1 tsp thyme
- 250gr rigatoni
- 1/2 cup light evaporated milk
- 1 tsp grainy mustard
- 1 tsp white balsamic vinegar
- 100gr beetroot boiled
Heat olive oil in a large pan or wok. Add cauliflower, fennel bulb, garlic, thyme, salt and pepper. Cook, over medium heat for 10-15 minutes until lightly browned. Stir every few minutes.
Boil pasta according to package directions. Drain and reserve 1 cup of water.
Pour pasta water, milk, mustard and vinegar in the wok and stir.
Simmer over medium heat for 5-10 minutes until the sauce thickens slightly.
Add beetroot and stir.
Add rigatoni, stir and serve.
Sprinkle with greek kefalotyri cheese.