Pasta With Cauliflower And Red Wine

• 1/4 pound short pasta, such as penne rigate or cavatappi
• Olive oil
• 1/4 white onion, thinly sliced
• 1 large garlic clove, minced
• 1/4 head of cauliflower, cut into 1-inch florets
• 1/2 cup dry red wine
• Generous pinch red pepper flakes
• Finely grated parmesan cheese
• Kosher salt

1. In boiling, salted water, cook the pasta to al dente. Drain and set aside; do not rinse. (You can also cook the pasta while you make the sauce.)
2. Set a large skillet (I used my 12-incher) over high heat. Add enough olive oil to lightly coat the bottom of the pan, turn the heat to medium-high, and add the onions. Saute the onions for a few minutes until soft and fragrant, but not browned. Add the garlic and saute for a few minutes more, until you can smell the garlic and it has turned golden.
3. Add the cauliflower to the pan and saute for 4-6 minutes, until it has acquired a bit of color and begun to release its water. Sprinkle the mixture with a pinch of salt and deglaze the pan with the red wine. Add the pepper flakes and continue to cook, stirring frequently, until the red wine is reduced to a syrupy glaze. Add the pasta to the skillet and cook for a minute or two, mixing it with the sauce and letting everything get to know each other.
4. Transfer the pasta and sauce to a shallow bowl, top with the cheese, taste for seasoning, and eat!

pasta, olive oil, white onion, garlic, cauliflower, red wine, generous, parmesan cheese, kosher salt

Taken from food52.com/recipes/7010-pasta-with-cauliflower-and-red-wine (may not work)