Pasta Cavolfiore that's Cauliflower in English :-)

This is my go to in a pinch meal. It is a meal my Nana and Mom would make, especially during lent. I do make it a little different than my Mom and grandma who would cook the cauliflower so long it was almost like a yummy, buttery mush. I like it a little more firm and healthy. This dish is another where Italians show their pride in the heritage and it has the color of the Italian flag: green, white and red. The best part of this meal is it is a one pot dish!

Pasta Cavolfiore
8 oz. pasta of choice (I used penne tonight)
1 head of cauliflower, chopped rough
4 cloves of garlic, sliced or minced fine
Fresh Parsley
Crushed red pepper flakes (about 1/2 tsp.)
2-3 Tbsp. olive oil
Peccorino Romano or Parmesan Cheese

1) Bring water to boil in a large pot, add salt and pasta.

2) Five minutes into the cooking, add the cauliflower.

3) Drain when pasta is a la dente.

4) In the pasta pot add a few tablespoons of olive oil, the garlic and crushed red pepper. Saute until garlic is just browned. Toss pasta back in and coat well.

5) Sprinkle with cheese and manjia!