Food Network: Cauliflower Sauce with Whole-Wheat Penne

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Cauliflower Sauce with Whole-Wheat Penne
Recipe courtesy Rachael Ray

Ingredients
1 pound whole-wheat penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper

Instructions
Bring a large pot of water to a boil. Add salt and pasta and cook to al
dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat
with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5
minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes.
Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a
wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine.
Season the dish with salt and pepper, to taste, and serve.