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Serving: 6 persons 30 minutes • Spaghetti or tubular pasta: 1 lb. • 1 Large Cauliflower: about 2 1/2 - 3 lb. (1.25-1.5 kg.) • Extra Virgin Olive Oil: 1/2 cup (125 ml) • Salt and Fresh Ground Black Pepper • Parmesan cheese 
Trim and cut the cauliflower into small florets.
Bring 1 gallon of water to boil. Add the cauliflower and 2 tablespoons of salt, and boil until almost tender, 5 minutes. Transfer the florets to a bowl with a strainer: do not discard the cooking water, you will use it to cook the pasta, to create a distinct flavor. Return the cauliflower water to boil. Add the pasta and cook until al dente, Italian way**. Add the cauliflower and re-heated for about 1 minute. Drain off the cooking water with a strainer and transfer the cauliflower and pasta to a warm bowl (you can warm bowl holding under hot water from tap. Season with extra virgin olive oil, fresh ground pepper and parmesan cheese. TIPS Cook Pasta in the Italian Way: Use a large saucepan. Bring 4 quarts water to boil. Add salt, enough to make the water salty. It's very important to make the water salty because it transfers salt to the pasta while cooking: never add salt to the drained pasta after is already cooked. Add pasta to the salty boiling water. Stir gently. Return to boil. Boil for the time recommended on the package. Different kinds of pasta have very small different cooking time varying from 8 to 12 minutes (only talking about durum wheat). Remove from heat, drain well. |
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