1medium cauliflower headroughly chopped into small/medium pieces
1clovegarlicminced
3Tbspolive oil
¼cupwhite wineor broth
1small carrotminced
1small onionminced
1celery ribminced
salt & pepperto taste
cheese of choicesmall cubes if scamorza/provolone; grated if pecorino/parmigiano
chili flakesfor garnish, optional
Instructions
In a deep skillet or a pot (this is a one-pot meal) over medium heat, heat up the olive oil and saute the minced garlic, onion, carrot, and celery until fragrant.
Add the white wine (or broth) to deglaze the pan and let simmer to evaporate the alcohol.
To this, add in the cauliflower and let cook until soft but not mushy. Add any water if needed to keep vegetables from sticking to the pan (we want this to be soft, not crispy).
Salt and pepper the vegetables to taste.
Once the cauliflower has reached the right consistency, add in the pasta and enough water to cook the pasta.
When the pasta is al dente and creamy from the starchy pasta water and cauliflower, turn off the heat and mix in the scamorza/provolone if you’re using it until melted and incorporated.
Otherwise, plate-up and give a good dusting of either of your grated cheeses. If you like chili flakes, use as topping.
