Cauliflower sauce with whole-wheat pasta

1 lb whole-wheat penne rigate

salt

1/4 olive oil

3 cloves garlic, cracked from skin and sliced

1 red onion finely chopped

1 head of cauliflower, stem removed and chopped

1 c chicken stock

4 sprigs fresh rosemary, leaves stripped and finely chopped

3/4 c grated Romano cheese 

Salt and pepper

Boil pasta, make sure to salt the water, al dente.  Drain and reserve 2 ladles of pasta water.

While pasta is cooking, make sauce.  Heat a deep skillet over medium heat with 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.  Add the pasta  and cheese to the cauliflower and toss to combine.  Season to taste.

Rachel Ray's recipe