Well, I was going to do a far more exciting new recipe, but a certain cooking magazine/website that I've relied on for years is being kind of a jerk. That being the case, we're doing another delicious recipe I tried this week. One that's healthy, cheap, and easy, and extremely tasty.

Cauliflower Sauce With Whole-Wheat Penne
Courtesy Rachael Ray

1 lb whole-wheat penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

This is another one of those win-recipes for me. As in, Mike "doesn't like" cauliflower, but really liked this dish. :-) I love it when that happens! This meal doesn't taste like a vegetable, it just tastes good.

Maybe next week that annoying website/magazine will cooperate and I'll get to share my very exciting news.