Purple Cauliflower Pasta

• 2 cups uncooked rotini pasta
• 1/4 cup walnuts
• 2 tablespoons olive oil
• 1 clove garlic, sliced
• 1/2 head purple cauliflower, cut into small florets
• 1/2 teaspoon kosher salt
• 1 tablespoon balsamic vinegar
• 1 pinch red pepper flakes
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 2 pinches grated Parmesan cheese, or to taste

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
2. Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
3. Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
4. Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
5. Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
6. Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
7. Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

rotini pasta, walnuts, olive oil, clove garlic, purple cauliflower, kosher salt, balsamic vinegar, red pepper, fresh rosemary, kosher salt, parmesan cheese

Taken from www.allrecipes.com/recipe/221124/purple-cauliflower-pasta/ (may not work)