Steps: |
| -Bring 6 quarts of water to a boil in a 2-gallon stockpot. (Add 1 tablespoon of salt to the water) |
| -Cook the pasta until al dente. (Reserve 1 cup of your pasta water for the cauliflower sauce) |
| -Heat a medium saucepan to medium-high. |
| -Add the oil and heat until it shimmers. |
| -Saute the garlic until it starts to turn brown. It needs to be lightly toasted. |
| -Add the cauliflower and saute until it turns a little brown. |
| -Add the tomatoes. |
| -Add the reserved pasta water. |
| -Cook until the cauliflower is tender but not mushy. |
| -Stir in the cooked pasta. |
| -Fold in the parsley and shredded parmesan. |
| -Season to taste. Keep in mind, there will be additional salt coming from the Ricotta shavings on top. |
| -Divide into bowls and top with Ricotta Salata and pine nuts. |
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