Cauliflower Pasta

Method

1. Peel a garlic clove, remove the germ, split it in half, and brown it in butter in a pan until lightly golden.
2. Meanwhile, boil cauliflower florets until tender (they should start to fall apart when cooked).
3. Remove the garlic from the pan, then add the cooked cauliflower. Use a wooden spoon to break up some florets. If you have too much cauliflower, remove some to keep the proportion with the pasta.
4. Add a ladle of the cauliflower cooking water to the pan and let it simmer.
5. In a separate pan, melt a generous amount of butter and toast breadcrumbs until dark and crispy. Remove and set aside.
6. Cook the pasta (e.g., mezze maniche) in the same cauliflower water until al dente.
7. Transfer the almost-cooked pasta to the cauliflower pan along with a little more cooking water. Finish cooking together for about a minute.
8. Turn off the heat, let the temperature drop slightly, then add grated Pecorino Romano cheese. Toss to combine.
9. Add some of the toasted breadcrumbs to help thicken and bind the sauce. Add more pecorino if needed.
10. Season with black pepper and a fresh mint leaf (crumbled). Toss again.
11. Serve in a bowl, topped with the remaining toasted breadcrumbs, extra pecorino, and black pepper.