500g penne pasta
A sauce
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
350g grated provolone cheese
1 large head of cauliflower (about 600g)
1 crushed garlic clove
Salt and black pepper to taste
500g penne pasta
A sauce
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
350g grated provolone cheese
1 large head of cauliflower (about 600g)
1 crushed garlic clove
Salt and black pepper to taste
In a large pot, bring 5 liters of water to a boil
Cover, then reduce the heat to a simmer
Add one and a half tablespoons of salt and stir to combine
Continue to simmer
Cook the penne pasta in batches until al dente
Drain and set aside
A sauce
Separate the cauliflower into florets, rinse, and drain
Cook the cauliflower in plenty of boiling water with lemon juice until tender
Drain
Heat olive oil in a pan over high heat
Add the cauliflower, garlic, parsley, salt, and black pepper
Refry for a few minutes
Remove from heat, stir in the provolone cheese, and combine
Drain the cooked penne pasta
Combine with the sauce, mixing well to coat
Serve immediately.
