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