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    Servings: Not specified

    Directions

    Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water. While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

    Ingredients
    • 1 pound whole-wheat penne rigate
    • Salt
    • 1/4 cup extra-virgin olive oil
    • 3 cloves garlic, cracked from skin and sliced
    • 1 red onion, finely chopped
    • 1 head cauliflower, stem removed and chopped
    • 1 cup chicken stock
    • 4 sprigs fresh rosemary, leaves stripped and finely chopped
    • 3/4 cup grated Romano, 3 generous handfuls
    • Salt and black pepper

    Parsed from recipe text (no separate ingredient records).
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