Serves 4 as a main course
350 grams small cauliflower florets
1 pound bucatini/spaghetti/fettuccine
2 tablespoons freshly minced garlic
2 tbsp butter or olive oil
1 tbsp olive oil
1.5 cups whole-milk
1/2 tbsp freshly ground white pepper
1/4 teaspoon ground nutmeg
1/2 cup finely chopped parsley - flat leaf is ideal but you can use curly as well
3/4 cup freshly toasted breadcrumbs made from garlic bread
1/2 cup parmesan shredded
1 tablespoon toasted pine nuts or use chilgoza (optional)
Set a stock pot of water with 1/2 tsp salt to boil.
Heat the butter and olive oil in a large skillet or saucepan on medium heat. Add the garlic and saute 2 minutes until fragrant.
Add the florets, and toss well. Saute 1-2 minutes.
Add the milk, nutmeg and white pepper and lower flame and let the cauliflower cook until tender to eat but still has some bite.
Add pasta to the boiling water and cook 7 minutes. The pasta should be undercooked.
Strain and add the undercooked pasta to the saucepan with the cauliflower. Add 1/4 cup of the starchy pasta water to the saucepan and toss the pasta until well coated. Let it cook in the sauce another 1 minute or so until al dente.
Switch off flame. Stir in the parmesan and toss well. Taste and adjust for salt.
Add the parsley and toss again.
Garnish with garlic breadcrumbs and pine nuts.