Sausage-cauliflower Spaghetti

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• kosher salt
• 12 ounces spaghetti noodles
• 3 tablespoons extra virgin olive oil, plus a little more for drizzling
• 12 ounces sweet italian turkey sausage, casings removed
• 6 garlic cloves, sliced
• 1 small head cauliflower, broken into small florets
• 1 bunch scallion, chopped
• 1 cup parmesan cheese or 1 cup pecorino romano cheese, grated

Recipe

• 1 bring a large pot of salted water to a boil. add the spaghetti and cook as the label directs. reserve 2 cups cooking water, then drain.
• 2 meanwhile, heat the olive oil in a large skillet over medium-high heat. crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 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 reserved 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.
• 3 add the spaghetti to the skillet along with the scallions. drizzle with olive oil and season with salt. toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. remove from the heat, sprinkle with the cheese and toss. divide among shallow bowls and drizzle with more olive oil, if desired.