Red Lentil Rotini with Buffalo Cauliflower

Serves 4


  • 1 box Tolerant Red Lentil Rotini
  • 1 medium head cauliflower (about 1½ pounds), cut into bite-sized florets
  • 2 tablespoons preferred vegetable oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ cup Buffalo-style hot sauce
  • 2 tablespoons unsalted butter, softened
  • 2 celery stalks, thinly sliced
  • ½ cup crumbled blue cheese (2 ounces)


  1. Cook Tolerant Red Lentil Rotini according to package directions. Set aside.
  2. Preheat oven to 425°.
  3. On a large baking sheet toss together cauliflower, oil, salt, and pepper. Roast, stirring once or twice, until browned and tender, about 20 minutes.
  4. While cauliflower and pasta are still hot, transfer both to a large bowl and toss with hot sauce and butter until evenly coated. Divide pasta between plates and top with celery and blue cheese.
  5. Enjoy!