Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander and set aside.

Prepare the Cauliflower:

While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sliced garlic. Sauté for about 1 minute until the garlic becomes fragrant, being careful not to let it burn.

Sauté the Cauliflower:

Add the cauliflower florets to the skillet. Stir to coat them in the olive oil and garlic. Cook for about 5–7 minutes, stirring occasionally, until the cauliflower is tender and slightly caramelized.

Combine Pasta and Cauliflower:

Add the drained pasta to the skillet with the cauliflower. Toss everything together, adding a little reserved pasta water (start with 1/4 cup) to help create a light sauce. Continue to toss until well combined.

Season:

Season the dish with salt, pepper, and red pepper flakes (if using). Adjust the amount of pasta water to your liking, depending on how saucy you want it.

Garnish and Serve:

Remove the skillet from heat. Serve the pasta hot, garnished with chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Variations

Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese.

Add Protein: You can add cooked chicken, shrimp, or chickpeas for extra protein.

Seasonal Veggies: Feel free to add other vegetables such as broccoli or peas to enhance the dish.