Pasta with Cauliflower

Ingredients

• 1/2 lb. spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 head cauliflower
• 2 tbsp. salt (plus 1 tsp.)
• pecorino romano for topping

Instructions

1. 1

   Bring a medium pot of water to a boil.

2. 2

   Rinse and break the head of cauliflower into florets.

3. 3

   Once boiling, salt the water with two tbsp of salt, then add the cauliflower.

4. 4

   Boil for four minutes or until softened, not quite fork-tender.

5. 5

   Strain the cauliflower and set aside to cool.

6. 6

   Once cooled, chop into small bite-sized pieces.

7. 7

   Bring the same pot of water to a boil and add your spaghetti. Cook as directed on the box.

8. 8

   In a large pan, add ¼ cup of olive oil over medium heat.

9. 9

   Stir in the minced garlic for one minute. Add the chopped cauliflower and 1 tsp. salt and combine well.

10. 10

    Ladle in about ½ cup of starchy pasta water.

11. 11

    Toss the cauliflower well until completely coated combined with the liquid.

12. 12

    Once the pasta is finished boiling, add it to the pan with the cauliflower (keep pasta water handy).

13. 13

    Toss until well combined. If the pasta seems dry, add another ladle of pasta water.

14. 14

    Serve with pecorino romano.