Ingredients:
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
Directions:
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.
Notes:
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.
