One Head Cauliflower
One box (1#) small pasta, like ditalini or spirals or elbows
3 Garlic Cloves
1/8 teaspoon red pepper flakes
Grated Romano Cheese (if you prefer parmesan, try it—I have not)
Boil the pasta al dente and set aside
Steam the cauliflower and set aside (break into pieces). Reserve the water.
In a pot, cover the bottom generously with olive oil
Chop garlic and add to pot
Cook on medium until garlic is just cooked, not brown (if it browns, throw it away and start again)
Add red pepper flakes
Stir to combine and making sure nothing sticks to bottom of pot
Fold in cauliflower pieces and pasta to the pot, distributing the oil mixture. Add a little of the cauliflower water if items in the pot need some moisture to fold in well.
Add salt to taste.
Serve in a bowl topped with grated cheese.