Ingredients:

Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.

2. Reserve 2 cups cooking water, then drain.

3. Meanwhile, heat the olive oil in a (very) 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.

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

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

6. 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.

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

8. 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, to loosen.

9. Remove from the heat, sprinkle with the cheese and toss.