Sausage-Cauliflower Spaghetti from The Bitchin’ Kitchin’ food blog • • • • • • • •

12 oz spaghetti Salt 3 tablespoons extra-virgin olive oil, plus more for drizzling 12 oz Andouille sausage, casings removed 6 garlic cloves, minced 1 small head cauliflower, chopped into small florets 1 bunch scallions, chopped (for me this equaled 6 scallions) 1 1/3 cup grated Manchego cheese

1) Bring a large pot of water to a boil. Add a handful of salt. Pour in the spaghetti and cook until al dente, or to desired texture. 2) Reserve two cups of cooking water, then drain the spaghetti. 3) In the meantime, heat the olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking the sausage up as it lightly browns. Cook the sausage until it is no longer pink. 4) Clear a space in the pan and add the garlic. Cook until golden, 2 to 3 minutes. 5) Add the cauliflower and cook until it starts to brown, about 2 minutes. 6) Add 1 cup of the reserved cooking water, cover the pan, and reduce the heat to medium. 7) Cook the mixture until the cauliflower is tender, about 5-8 minutes. 8) Uncover the pan and boil over high heat until the liquid is almost evaporated. 9) Add the spaghetti and scallions to the pan. Drizzle with olive oil and season with salt. 10) Toss the pasta with the sausage and cauliflower for about a minute, in order to wilt the scallions and coat the pasta with the sauce. Add the extra cup of cooking water, if a looser sauce is desired. 11) Remove the pan from the heat, sprinkle with the Manchego and toss. Drizzle with more olive oil, if desired.