Pasta in oil with cauliflower and parmesan

Ingredients:

• 340 g of pasta
• 200 g frozen (defrost) or fresh cauliflower
• 0.5 tbsp. grated parmesan
• 1 clove of garlic
• 1 small shallot, coarsely chopped
• 110 g unsalted butter at room temperature

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Discard 0.5 cups of the cooking water, then drain the pasta in a colander and set aside. Do not wash the pot.
2. Meanwhile, combine the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt, and some freshly ground black pepper in a food processor and pulse, stopping to scrape down the sides of the bowl as needed. Add the butter and continue pulse, stopping to scrape down the sides of the bowl as needed, until smooth.
   
   

   Storage advice

   
   Wrap the remaining cauliflower parmesan butter tightly in plastic wrap or transfer to a container, seal tightly, and store in the freezer for up to 2 months.
3. In the same saucepan, melt 4 tablespoons of butter with the cauliflower and Parmesan cheese over medium heat. Add the cooked pasta and toss to coat evenly and thin the sauce with the reserved pasta water, 1 tablespoon at a time, if necessary. Divide the pasta among bowls and season with salt and pepper to taste.