My Dad's Pasta and Cauliflower

A simple, comforting, heartbreaking-ly good Italian dish passed down in my family. I hope this is my last meal. (Note: My father suggests using vegetable or canola oil because he feels olive oil is too strongly flavored for this dish - not to mention it was less expensive back when...)

• Ready In: 35 mins
• Serves: 4-6
• Yields: 1 family

Ingredients

• 1  head  of fresh cauliflower
• 450  g elbow macaroni or 450  g shell pasta
• 3 -4  tablespoons  vegetable oil or 3 -4  tablespoons canola oil
• 1⁄2-3⁄4 teaspoon salt
• 1⁄2-3⁄4 teaspoon  fresh cracked black pepper
• 2 -3  garlic cloves, minced finely (saute in a little oil to mellow the sharpness, if you prefer)
•  parmesan cheese (aim for 1/4 cup) or  romano cheese (aim for 1/4 cup)

Directions

1. Cut cauliflower, or break into medium sized florets.
2. Boil in well-salted water till tender, but not mushy.
3. During that time, boil another pot of water for pasta, and cook for recommended time
4. When both cauliflower and pasta are cooked, strain in a colander and mix in a large serving bowl or one of the pots.
5. Add remaining ingredients and mix well.
6. Serve in gargantuan proportions for best result.