This is one of my favorite quick meals. I’m not sure when I actually learned this, but I’m been making it for a while and have it down to a science. Since Dane doesn’t love cauliflower, I get to make this all for myself. This recipe is all about the garlic flavor, so embrace it!
Fettuccine with Garlic and Cauliflower
- About 3 tablespoons olive oil
- About 3 cloves of garlic
- Frozen cauliflower (or use fresh if you prefer)
- About 3 tablespoons of water
- Pecorino Romano cheese for sprinkling on top
Start with the garlic. Add the olive oil to a medium saucepan and heat over low heat. Mince the three cloves of garlic (I used my Garlic Zoom) and add it to the saucepan to begin flavoring the olive oil and to start to brown. You do not want the garlic to burn, so be careful about the heat. Once it starts browning, it can quickly burn, so try to keep this over low and medium heat.
Let the garlic cook for a few minutes, then add the frozen cauliflower (or again, fresh if you want, it just won’t take quite as long). Add the water to help steam the cauliflower and cover. You want the cauliflower to cook through and to slightly brown. Every few minutes check the cauliflower and garlic and flip the pieces as needed.
Start the water to boil and cook the pasta until it’s slightly under done. Drain it and reserve about 1/3 cup of the pasta water. Once the cauliflower is just slightly browned, add the pasta to the cauliflower, garlic, and olive oil and toss in the saucepan. Add the pasta water and toss together. The pasta will finish cooking and the starch in the pasta water will help the flavors come together on the pasta.
Once the water has cooked away, serve the pasta with Pecorino Romano cheese grated over the top. Yum!