12 oz Spaghetti
3 tbs olive oil, plus more for drizzling
12 oz.Italian sausage, casing removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated romano or parmesean cheese
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions. Reserve 2 cups cooking water, then drain.
Meanwhile heat the olive oil in a large skillet over medium heat. Crumble the sausage into the skillet and cook, breaking it with a wooden spoon until lightly browned and no longer pink, 4-5 minutes. Clear a space in the pan, add garlic and cook until golden, 2-3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add the reserved cooking water and cover pan. Cook until cauliflower is tender, about 8 minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 minutes. Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss together. Remove from heat, sprinkle with the cheese and toss.
The first time my daugther and I made this recipe we were a little skeptical as to how the family would like this recipe. Cauliflower cooked other then with cheese was never well received. But this has become a family favorite. Serve with a simple mixed green salad with italian dressing and you have a complete meal.