Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut cauliflower into bite-sized pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

Add cauliflower and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 14-16 min.

While cauliflower roasts, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 3-4 min. Sprinkle over Cream Sauce Spice Blend and remaining garlic salt. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup milk (dbl for 4 ppl), then bring to a boil. Once boiling, cook, stirring often, until sauce thickens, 1 min. Remove the pan from the heat, then add spinach. Stir until wilted, 1 min.

Add cheese, sauce, half the reserved pasta water and half the cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, to taste.

Divide pasta between bowls and top with remaining cauliflower. Sprinkle 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)