Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil, divided
  • 1 medium head cauliflower, trimmed and cut into bite-sized pieces
  • 3 large cloves garlic, minced
  • 1 large yellow onion, thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon crushed red pepper
  • 2 tablespoons fresh flat-leaf parsley, minced
  • 1 pound pasta (any type, regular or gluten free)
  • 1/2 to 1 cup freshly grated Romano-Pecorino cheese

Instruction

  • Start cooking the pasta according to package directions while you make the sauce. Drain and return the pasta to the pot.
  • Heat 3 tablespoons oil over medium heat in a large, heavy-bottomed skillet.
  • Add the cauliflower and minced garlic. Sauté, stirring occasionally for 10 minutes.
  • Add the remaining 1 tablespoon olive oil and the sliced onion to the pan and cook until golden brown – about 10 minutes.
  • Add the tomatoes and red pepper to the onion and cook until slightly thickened, about 2 to 3 minutes.
  • Then stir in the parsley and 1/4 cup of the grated cheese.
  • Place one serving of pasta in a bowl or plate and liberally top with sauce. Serve immediately with extra cheese and crushed red pepper.