I love getting the Food Network magazine. It has amazing recipes. Here is my new favorite pasta recipe (with full approval from friends). I've never been to Italy, but I always here how good the food is there, and never really understood that. But when I tried this recipe, I thought it was probably very similar.
Sausage Cauliflower Spaghetti
12 oz. spaghetti
3 T EVOO (extra virgin olive oil)
12 oz. Italian sausage, casings removed.
6 cloves garlic, sliced (I used powder)
1 sm head cauliflower, broken into small florets (I used frozen broccoli florets)
1 bunch scallions, chopped
1 c. grated pecorino romano cheese
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 c cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 - 5 min. Clear a space in the pan, add the garlic and cook until just golden, 2-3 min. Add the cauliflower and cook until the edges are browned, about 2 min. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more min. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more min.
3. Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 c cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.