Creamy Pasta with Cauliflower

01Method

1. 1

   Add cauliflower florets to a large pot of salted water and bring to a boil. Lower the heat and simmer until the cauliflower is tender, about 10 minutes. Lift the cauliflower out with a strainer and set aside, keeping the cooking water in the pot.

2. 2

   In a large skillet over medium-high heat, melt the butter. Add the onion and cook until softened and translucent, about 5 minutes. Add the cauliflower and red pepper flakes, then sauté until lightly browned, 7 to 10 minutes.

3. 3

   Pour in the heavy cream and cook, stirring occasionally, until the liquid reduces by half, 10 to 15 minutes.

4. 4

   While the sauce reduces, bring the reserved cauliflower cooking water back to a boil. Cook the farfalle, stirring occasionally, until al dente, about 12 minutes. Drain and set aside.

5. 5

   Stir the tomatoes into the cream sauce and heat through, about 1 minute. Add the Parmesan cheese and stir until fully melted, about 1 minute more.

6. 6

   Add the drained pasta to the sauce and toss until evenly coated. Finish with extra Parmesan cheese before serving.