This pasta recipe is loved by all and although you may think of it as comfort food, it is basically all year round food.  I make it when I’m home later after work because it takes 35 minutes to prepare. I also love that it is easy and the kids always devour it because the cauliflower is cooked until it is soft and attaches to each ridge in the pasta.

A short, ribbed pasta works best with this recipe because it allows for the condiment to adhere better with the pasta.  In addition, setting aside a cup of starchy pasta water to add to the sauce later on will render a creamier sauce.

Finally, I use fresh bocconcini but a hard mozzarella ball works as well.  I cube the cheese as opposed to grating it so that it doesn’t melt completely into the pasta.  Instead it is small enough to string with subtle traces in each bite.  The mozzarella is added at the end with the pasta so that it will just melt and amalgamate without compromising the stringing quality of the cheese.

For 4-6 people.

• 1 medium to large head of cauliflower, chopped in large pieces and washed (I cut in half and remove thick stem from the middle, then chop each half in about 4-6 large pieces)
• 1 large clove garlic
• 3 tbsp olive oil
• handful of sun-dried tomatoes (you can use as many or as little as you wish, or omit them altogether)
• 1 450g pkg penne rigate pasta
• 1 cup bocconcini or mozzarella cheeses cubed (see notes above)
• 1/2 cup water
• 1 cup pasta water reserved from the boiling process
• salt to taste

Method:

1. Place a large pot of water to boil (for the pasta).
2. Press garlic clove with the side of large knife to crush it while still keeping it in one piece.  Place with olive oil in a deep wide nonstick pan.  Turn on high heat and cook garlic until it begins to brown.
3. Add cauliflower to the oil and drop heat to medium high.  Allow the cauliflower to begin cooking for a minute  but if it starts to burn, add water and cover.
4. Add the sundried tomatoes (cut into strips). Continue to cook the cauliflower until it becomes tender enough to crumble it with the back of a spoon.  Add water if necessary. Press all of the florets in the sauce.
5. While the cauliflower is cooking, drop the pasta in the boiling water (it should take about the same amount of time for the cauliflower and pasta to cook).
6. When the pasta is al dente (1 minute before cooking time is up), remove a cup of the starchy water and drain pasta.  Add the pasta to the pan with the cauliflower.  Add the mozzarella and continue to cook over medium heat until the mozzarella has melted, turning regularly so the cauliflower and pasta can amalgamate. Remove from heat and serve warm.