There really is no story for this recipe. I was browsing around for menu plan ideas and it caught my eye. Not very interesting, sorry!
The original can be found here. My adapted version is below.
1 pound pasta of your choice
3 Tbsp olive oil
5-6 cloves garlic, chopped fine
1 small onion, chopped fine
1 head cauliflower, chopped
2 cups vegetable stock
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 cup freshly grated Parmesan
~2-3 cups baby spinach
pepper, to taste
In a large, deep skillet, add the olive oil. Cook the garlic and onion for a few minutes until fragrant. Add the cauliflower, stock, and herbs, bringing to a boil. Cover and let simmer for about 10 minutes until the cauliflower is tender. Mash with a potato masher. Stir in the baby spinach. Let simmer while the pasta cooks to reduce.
Meanwhile, bring a pot of water to boil for the pasta. Once boiling, salt the water and add the pasta. Cook until al dente.
Add the cheese to the sauce, and stir to incorporate. Drain the pasta, reserving some of the pasta water. Mix everything with tongs in the large skillet. Serves 5-6.
This was really yummy! I love cauliflower, but would never think to pair it with pasta. I added a lot of black pepper, so it had a pretty nice kick to it. Feel free to spice it up with any other herbs or spices, depending on your personal preferences.