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

Roast the Cauliflower- 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.

Cook the 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.

Prepare Ingredients and Make Panko Pesto Mince garlic. 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.

Make the Sauce- 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.

Finish the Dish- Add cauliflower to sauce and stir to combine.Plate dish, garnishing with pesto panko. Bon appétit!