Cauliflower Ragu

1. Prepare Cauliflower

Prepare your cauliflower by chopping off the outer leaves and cutting the center stem. Break the head into small florets and chop the remaining stem.

2. Infuse Oil

Heat ¼ cup of extra-virgin olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the smashed garlic cloves and dried chile flakes, allowing them to sizzle for a minute until fragrant.

3. Cook Cauliflower and Onion

Add two-thirds of the cauliflower florets and chopped stems to the skillet, along with the diced onion. Cook until the cauliflower is fairly tender and the onion is soft, stirring occasionally for about 25 minutes.

4. Simmer with Wine and Rosemary

Pour in the white wine and 1 cup of water, and toss in the sprig of rosemary. Season with a teaspoon of kosher salt and a few grinds of black pepper. Cover the skillet and let it simmer gently.

5. Add Remaining Cauliflower

Add the remaining cauliflower and another ½ cup of water to the skillet. Continue to cook until this second batch of cauliflower is tender but still retains some texture, which will take about 20 minutes.

6. Cook Pasta

While the sauce is coming together, bring a large pot of salted water to a boil and cook the fusilli until it's just 2 minutes shy of al dente.

7. Combine Pasta and Sauce

Transfer the almost-cooked pasta directly into the skillet with the cauliflower ragu. Add the fresh lemon juice, unsalted butter, and grated Parmigiano-Reggiano. Stir everything together, allowing the cheese to melt and form a creamy coating over the pasta.

8. Serve

Serve the creamy cauliflower and Parmesan fusilli immediately, ensuring each plate gets a generous amount of sauce and perfectly cooked pasta. Enjoy this comforting, flavorful dish!