Cauliflower & Rotini
Rotini pasta is preferred because of the added surface area to hold the sauce, but fusilli or penne rigate will suffice in a pinch. Make your own from semolina or get from Trader Joe's.
Crimini mushrooms (brown) are the most flavorful; Trader Joe's usually carries the freshest and the best buy.
Use Pecorino Romano cheese for a full flavor or Pecorino Parmesan if you don't care for that robust taste. Best buy for this imported cheese is at Costco.
Use fresh garlic. Easy to use with a garlic press.
What is an Italian dinner without wine? It's like a day without love. So, a Pinot Grigio, a Muscadet, or a Crisp Sauvignon Blanc will bring great joy and much love with every bite.
1. Add 6 tablespoons olive oil into a 12 inch frying pan over medium heat. When hot, add mushrooms and fry and stir until lightly brown. Remove mushrooms to a holding bowl and set aside.2. Leave oil from frying mushrooms and add the rest of the oil. Add garlic into the hot oil and stir for about a minute. Do not brown garlic. Add the cauliflower florets and stir to coat the cauliflower, about another minute.3. Now for the fun part, especially if there are guests milling about in your kitchen: Pour the DRY pasta into the cauliflower mixture and stir while pouring in the hot water. Increase the heat and bring to a simmer, then cover and reduce heat to medium or medium-low. Stir often while cooking until pasta is tender (take a bite and you'll know if its tender), and the liquid is reduced to a creamy sauce about 15 to 20 minutes. If mixture is starting to become dry and pasta is still crunchy or too el dente, add more hot water, 1/4 cup at a time and stir.4. Add the fried mushrooms, stir, and then stir in the cheese. 5. Transfer to a warmed large bowl, or serve directly from pan.