Turn oven on to 400 degrees. Let preheat, at least 10 minutes

Bring a medium pot of water to a boil

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Cut cauliflower florets into bite-sized pieces.Place cauliflower on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper.Spread into a single layer. Roast in hot oven until tender and browned, 15-18 minutes.While cauliflower roasts, cook pasta.

Once water is boiling, add pasta and cook until al dente, 9-11 minutes.Reserve ¼ cup pasta cooking water. Drain pasta in a colander.Reserve pot; no need to wipe clean.While pasta cooks, prepare ingredients.

Place a small pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir often until golden, 2 minutes.Remove from burner and stir in pesto.

Return pot used to cook pasta to medium heat and add cream, garlic, ½ tsp. salt, and a pinch of pepper. Bring to a boil.Add pasta and spinach and stir until spinach wilts, 1 minute.Remove from burner.Stir in Parmesan and mozzarella. If sauce is dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.

Add cauliflower to sauce and stir to combine.Plate dish as pictured on front of card, garnishing with pesto panko. Bon appétit!