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Ingredients
- 1Â small cauliflower head washed and larger stems removed
- 4 tbsp extra virgin olive oil
- large cloves of fresh garlic
- 2Â spicy chili peppers
- 20-24Â small cherry tomatoes (just a handful) you can also use 1/3 cup passata
- Salt to taste
- 1 1/3 cups pasta (I use mixed dry pasta)
- Fresh parsley to garnish
- Pecorino Romano cheese (optional)
Instructions
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Step#1- In a small pot put 3 cups of water and bring to a boil.
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Step#2- In a 5-quart pot add your oil, garlic, and chili peppers. On medium heat let the garlic turn golden and add your tomatoes.
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Step#3- Add about a tsp of salt & cook for about 2 to 3 minutes, then add your cauliflower.
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Step#4- Add enough water to cover cauliflower bring to a boil, lower to a simmer, and cover with a lid.
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Step#5- Cook for about 30 minutes or until the cauliflower is soft.
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Step#6- Add about another cup of boiling water and add your pasta. Stir every 2 minutes so that it doesn’t stick to the bottom.
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Step#7- Cook for about 8 minutes.
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Step#8- Remove from the stove and let it sit for about 3 minutes.
Now it’s ready to serve. Drizzle with Olio Santo & and garnish with fresh parsley
