- 1 Cauliflower
- 500g Penne
- Garlic (1 Knob)
- Crushed Chilli (1 tbsp)
- Salt & Pepper
- Olive Oil
- 200g Parmigiano Reggiano Cheese
- Cut up cauliflower into flowerettes.
- Peel and chop up garlic.
- Place cauliflower in a frypan and drizzle with olive oil.
- Sprinkle with salt, and sauté until cauliflower softens.
- Add garlic and chilli and continue cooking until the cauliflower is soft.
- In a separate pot, boil some water and cook the penne until al dente.