Pasta con Cavolo
Quarter cauliflower and place in microwave in a microwave-safe dish. Cover with plastic wrap and microwave on high for approximately 4 minutes or steam on stovetop until tender-crisp. Chop cooked cauliflower. (This may be done in advance and kept refrigerated until ready to use.)
Place a large pot of water on the stove to boil. Add 1 tablespoon salt and pasta; bring back to a boil and cook about 8 minutes.
While pasta is cooking, finely chop Italian parsley and garlic. Combine with crushed red pepper.
Heat olive oil in medium-size saucepan. Add parsley, garlic, and red pepper. Cook for one minute. Add chopped cauliflower and 1 teaspoon salt. Cook covered about 5 minutes, stirring occasionally. If needed, use a small amount of pasta water.
Drain pasta, saving a small amount of the pasta water. Put the pasta back into the pot it was cooked in. Add the cauliflower mixture. Cook together over medium heat for 2 to 3 minutes. If needed, add a small amount of pasta water. Stir in Romano cheese.
Recipe by, PCC Cooks instructor
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