Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: Serves 4-6

Ingredients:

• 1 head cauliflower
• Salt
• 1/4 cup olive oil
• 1 TBSP minced garlic
• 1 Cup coarse bread crumbs
• 1 pound Penne, Ziti or some other kind of cut pasta
• Ground black pepper

Directions:

1. Bring a large pot of water to boil.
2. Trim the cauliflower and divide into florets.
3. Salt the water, add the cauliflower and cook until it is tender, but not mushy.
4. Remove it from the boiling water with a slotted spoon and set it off to the side, and chop cauliflower into smaller pieces.
5. Cook the pasta in the same water you just cooked the cauliflower in.
6. While the pasta is cooking, combine oil and garlic in a large deep skillet on medium low heat. Cook, stirring until garlic is golden, about 5 minutes.
7. When the garlic is golden, add cauliflower and bread crumbs and turn the heat to medium. Cook, stirring occasionally.
8. When the pasta is just about done – it should be 2 or 3 minutes away from al dente- RESERVE  1 CUP of the cooking water, and drain the rest.
9. Add the pasta to the skillet with the cauliflower and toss with a large spoon until combined. Add salt and pepper to taste, along with some of the pasta water. When it is hot and the pasta is nicely glazed, serve.

Notes:

Recipe Origin:  Mark Bittman’s excellent book called The Minimalist Cooks Dinner. I love this book and I highly recommend it.