Cauliflower Pasta With Ricotta Cheese

Got this from the Rachael Ray Show. I made it for dinner right away and it was amazing! She made it with Romanesco Broccoli, but I couldn't find that, so I used Cauliflower. She also said you could use regular broccoli, but I haven't tried that yet. Rachael says this serves 4, but in our house a full pound of pasta easily serves 6-8.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  tablespoons butter
• 1  large onion, chopped
• 2  large garlic cloves, finely chopped
•  salt and pepper
• 1  bay leaf
• 1⁄2 cup dry white wine
• 1⁄2 cup  chicken stock
• 1  head cauliflower
• 1⁄2 teaspoon crushed red pepper flakes
• 1  teaspoon lemon zest
• 1  tablespoon  finely chopped fresh rosemary
• 1  lb rigatoni pasta
• 1  cup ricotta cheese
• 2  tablespoons fresh thyme, chopped
• 1⁄2 cup romano cheese, grated

Directions

1. Bring a large pot of water to a boil for pasta.
2. Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
3. Add wine to the pan, stir 1 minute then add stock.
4. Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
5. Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
6. Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
7. Add ladleful of starchy pasta cooking water to the vegetables.
8. Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.
9. Serve pasta in shallow bowls.