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1
Bring a large pot of salted water to a boil.
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2
Add the spaghetti and cook as the label directs.
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3
Reserve 2 cups cooking water, then drain.
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4
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
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5
Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes.
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6
Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes.
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7
Add the cauliflower and cook until the edges are browned, about 2 minutes.
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8
Add 1 cup of the reserved cooking water, cover and reduce the heat to medium.
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9
Cook until the cauliflower is tender, about 8 more minutes.
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10
Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
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11
Add the spaghetti to the skillet along with the scallions.
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12
Drizzle with olive oil and season with salt.
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13
Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen.
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14
Remove from the heat, sprinkle with the cheese and toss.
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15
Divide among shallow bowls and drizzle with more olive oil, if desired.
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16
Per serving: Calories 703; Fat 31 g (Saturated 8 g); Cholesterol 81 mg; Sodium 1,085 mg; Carbohydrate 72 g; Fiber 6 g; Protein 41g
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17
Photograph by Antonis Achilleos
