All I can say is.. LOVED IT! Of course Steve wasn't the biggest fan. It was kind of hard to hide the cauliflower, oh well. Did I mention that I loved it, don't tell anyone but I ate three helpings.
Salt
1 lb penne rigate
1/4 cup olive oil
3 garlic cloves sliced
1 red onion chopped
1 head of cauliflower cored and chopped
1 C chicken stock
4 sprigs of fresh rosemary (I used a tsp of dried)
3/4 C Parmesan cheese
Black pepper
Bring pasta water to a boil. You will need a ladle or two of the cooking water.
While the pasta works prepare the sauce. Heat oil over medium heat and add garlic cloves, cook for 3 minutes, then remove and discard garlic. Add onion and cook for 5 minutes. Then add cauliflower, chicken stock and rosemary. Cover and simmer for 15 minutes. Uncover and add the little bit of pasta water. Mash the cauliflower with a potato masher.
Combine pasta and cauliflower, toss to combine, add cheese and toss again. Season with salt and pepper to taste, serve.
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