This dish cooks up quickly. Basically in the time it takes for your water to boil and the pasta to cook, you will have the other steps done. We suggest linguini for this recipe, but you can use any pasta you enjoy. If you are anti pasta, you can put this over another grain, or even serve the cauliflower and sausage mixture by itself. Grating some cheese over the top is a nice touch. Don't hold back on the olive oil.
3 tablespoons extra-virgin olive oil, plus more for drizzling
1lb sweet Italian sausage, loose or removed from casings
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 cup pecorino romano or parmesan cheese, grated
Salt and pepper to taste
Bring a large pot of liberally salted water to a boil (your pasta water should taste as salty as the sea). Add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain.
Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes.
Add 1 cup of the pasta cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
Turn the pan to low heat. Add the pasta to the pan. Drizzle with olive oil and season with salt. Toss for a minute or two to coat the pasta with the sauce, adding up to 1 cup more of cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss.
Optional: If you like some spice, add some chili flakes to the pan when you add the pasta.