Ingredients :
Garlic - 1 head
Olive oil - 3 tbsp. (extra-virgin)
Kosher salt - to taste
Black pepper - to taste (freshly ground)
Cauliflower - 1 large head (cut into florets)
Pasta penne - 1 lb.
Parmesan cheese - 1/2 cup (freshly grated)
Spinach - 3 cups (leaves torn)
Method of preparing :
Preheat oven to 425°F (220°C).
Cut 1/4” off the top of head of garlic, drizzle it with oil and a
pinch of salt, and wrap it in foil.
Arrange the cauliflower florets in
an even layer on a lined baking sheet, drizzle with oil, salt and pepper
and put bake both the garlic and cauliflower together for 45 minutes.
Cook pasta al dente according to package directions in a large pot
of boiling salted water. Remove from heat, reserve 1/2 cup of pasta
water, then drain and return to the pot.
Drizzle with some olive oil so
the pasta doesn't stick.
Squeeze garlic cloves out of the head and pour them into a small
bowl. Then smash it into a rough paste with a fork.
Add smashed garlic, reserved pasta water, and Parmesan to the pot
with the pasta over medium-low heat.
Add the spinach and stir until it
wilts and the cheese melts.