Preparation

Quarter cauliflower and place in microwave in a microwave-safe dish. Cover with plastic wrap and microwave on high for approximately 4 minutes or steam on stovetop until tender-crisp. Chop cooked cauliflower. (This may be done in advance and kept refrigerated until ready to use.) Place a large pot of water on the stove to boil. Add 1 Tbsp (20g) salt and pasta; bring back to a boil and cook about 8 minutes. While pasta is cooking, finely chop Italian parsley and garlic. Combine with crushed red pepper. Heat olive oil in medium-size saucepan. Add parsley, garlic, and red pepper. Cook for one minute. Add chopped cauliflower and 1 tsp (6g) salt. Cook covered about 5 minutes, stirring occasionally. If needed, use a small amount of pasta water. Drain pasta, saving a small amount of the pasta water. Put the pasta back into the pot it was cooked in. Add the cauliflower mixture. Cook together over medium heat for 2–3 minutes. If needed, add a small amount of pasta water. Stir in Romano cheese.