Thanks, Martha Stewart!

Ingredients:
- 1 pound orecchiette or other short pasta
- 1 head cauliflower, in bite-size pieces
- 3 tablespoons olive oil
- 3 garlic cloves, finely chopped - 1/4 to 1/2 teaspoon red-pepper flakes (optional)
- 1/2 cup grated parmesan cheese, plus more for serving (optional)
- 1/4 cup chopped flat-leaf parsley

Instructions:
1. In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.

2. In same pot, heat oil over medium; add garlic and red-pepper flakes. Cook, until garlic is fragrant, about 1 minute.

3. Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.