- 1 small head cauliflower
- 1 tablespoon plus 1 teaspoon salt, divided
- 1 pound bow tie pasta
- 1/2 cup packed Italian parsley leaves
- 3 cloves garlic, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/3 cup olive oil
- 1/3 cup grated Romano cheese
Quarter cauliflower and steam on the stove top until tender-crisp; chop (this may be done in advance and kept refrigerated until ready to use).
Place a large pot of water on the stove to boil. Add salt and pasta; bring back to a boil and cook for about 8 minutes. Drain pasta, saving a small amount of the pasta water.
While pasta is cooking, finely chop parsley and garlic. Combine with red pepper flakes.
Heat oil in saucepan over medium heat. Add parsley, garlic, and red pepper flakes; cook for 1 minute. Add chopped cauliflower and 1 teaspoon salt. Cook, covered, for about 5 minutes, stirring occasionally. If needed, use a small amount of pasta water to aide in the cooking process.
Put pasta back into the pot it was cooked in and add cauliflower mixture. Cook together over medium heat for 2 to 3 minutes. If needed, add a small amount of pasta water. Stir in Romano cheese.