head cauliflower rinsed, trimmed from core, and separated into 1-inch pieces
dried rotini pasta
chicken broth, plus more as needed
grated Parmesan cheese, plus more for serving
Salt, to tase
Dried red chile flakes, to serve
In This Recipe
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.
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.