Move over kale, cauliflower is now the “it girl” these days. There are just so many wonderful dishes you can make with it! This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur.

It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld.

The secret ingredient?

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