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Categories:Viewed: 115 - Published at: 9 years ago
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 head cauliflower (1 3/4 lb.), rinsed, trimmed from core, and separated into 1-inch pieces
- 12 ounces dried rotini pasta or another shape about 1 inch long
- 1 cup grated parmesan cheese (see notes)
- Salt and pepper
Method
- Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.
- Stir in pasta and 3 1/2 cups water. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes; if mixture begins to stick before pasta is done, add more water 1/2 cup at a time. Stir in cheese and add salt and pepper to taste.
