Sausage Cauliflower Spaghetti

This is from food network magazine october 2010.

Bring a large pot of salted water to a boil.

Add the spaghetti and cook as the label directs.

Reserve 2 cups cooking water , then drain.

Meanwhile , heat the olive oil in a large skillet over medium-high heat.

Crumble the sausage into the skillet and cook , breaking it up with a wooden spoon , until lightly browned and no longer pink , 4 to 5 minutes.

Clear a space in the pan , add the garlic and cook until just golden , 2 to 3 minutes.

Add the cauliflower and cook until the edges are browned , about 2 minutes.

Add 1 cup of the reserved cooking water , cover and reduce the heat to medium.

Cook until the cauliflower is tender , about 8 more minutes.

Uncover and boil over high heat until the liquid is almost evaporated , about 2 more minutes.

Add the spaghetti to the skillet along with the scallions.

Drizzle with olive oil and season with salt.

Toss for a minute or two to wilt the scallions and coat the pasta with the sauce , adding up to 1 cup cooking water , if needed , t.

kosher salt, spaghetti noodles, extra virgin olive oil, sweet italian turkey sausage, garlic cloves, head cauliflower, scallion, parmesan cheese