1 Pound Orecchiette
1 – 2 heads Cauliflower, cut into small pieces
½ cup Olive Oil
4 Garlic Cloves, sliced
2 cups Chicken Broth
Salt & Pepper
Parmigiano Cheese, grated
In a large skillet sauté the garlic in the olive oil until golden. Add chicken broth to skillet, slowly. When the broth is hot add the cauliflower and cover, cooking for 5 – 10 minutes until tender, but not soft. Add about a teaspoon each salt and pepper, depending on taste.
Meanwhile bring a large pot of salted water to a boil . Cook the pasta until al dente and drain. Add to cauliflower and mix over medium heat. Serve immediately with grated Parmigiano.