* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
*1
head cauliflower, stem trimmed and discarded, washed and cut into pieces
¼ cup plus 2 Tbs. extra-virgin olive oil
½ cup dry white
1 cup chicken or vegetable
broth
*3 cloves garlic, minced
kosher salt and freshly ground black pepper, to taste Pecorino
Romano or Parmesan cheese
Heat 2 Tbs. oil in
skillet and add garlic.Once
you smell garlic, add cauliflower, wine and broth.Season with salt and pepper; cover with lid and simmer for 30
minutes.
Turn off heat and mash
cauliflower with potato masher or fork; if not soft enough to mash, cook
a little longer.Reduce
liquid so that the cauliflower is saucy, not wet.
Add
¼ cup (or more) olive oil and toss with cooked pasta and cheese to
taste.Serve immediately.
