Cauliflower Rotini

Name: Cauliflower Rotini
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

6 ingredients

2 steps

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

Directions

1

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.
2

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.