Cauliflower Rotini

Name: Cauliflower Rotini
Ingredients: 2 tablespoons extra-virgin olive oil; 4 cloves garlic, minced; 1 head cauliflower rinsed, trimmed from core, and separated into 1-inch pieces; 12 ounces dried rotini pasta; 4 cups chicken broth, plus more as needed; 1 cup grated Parmesan cheese, plus more for serving; Salt, to tase; Dried red chile flakes, to serve

8 ingredients

2 steps

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 head cauliflower rinsed, trimmed from core, and separated into 1-inch pieces
12 ounces dried rotini pasta
4 cups chicken broth, plus more as needed
1 cup grated Parmesan cheese, plus more for serving
Salt, to tase
Dried red chile flakes, to serve

Directions

1

Pour oil into a 12-inch frying pan with 2-inch-high sides (or just an enormous pot if you're as messy as I am) 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.
2

Stir in pasta and chicken broth. 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 the mixture begins to stick before the pasta is done, add more chicken broth 1/2 cup at a time. Stir in cheese and salt and chile flakes to taste.