Orecchiette Pasta and Cauliflower, Cherry Tomatoes and Parmesan

Serves 4 

24 cherry tomatoes 

1 head of cauliflower 

Salt to taste 

Pepper to taste 

12 oz (orecchiette pasta) 

4 cloves of garlic, crushed 

¾ cup olive oil (can use a lot less, around ¼ cup) 

12 leaves fresh basil 

1 ½ cup Parmigiano Reggiano cheese, grated fresh 

Wash cherry tomatoes and cut each into quarters; set aside. Cut cauliflower into bite-sized florets and wash; set aside. 

In a large stock pot, bring to a boil 6 quarts (6L) of salted water. Add pasta and cook, stirring every so often, according to package directions, until al dente. Half-way through cooking time, add cauliflower.

Meanwhile, in a sauté pan, cook garlic until it is a light golden colour. Add tomatoes and cook about 1 minute on medium-low heat.

Drain pasta and cauliflower, return to empty pot and mix with sautéed garlic and tomatoes. Add basil and cheese. Season to taste with salt and pepper and serve.