6 oz thick bacon
1 large onion- chopped
2 large cloves garlic-minced
1 lb cauliflower
2 T chicken stock
1 t rosemary
1/2 t red pepper flakes
1/4 t salt
8 oz penne pasta
2 T butter
1 T minced parsley
1/4 c grated parmesan
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Slice bacon into desired sized pieces and cook over medium until crisp.
Remove from pan and drain on paper towels.
Add onions and garlic to pan with bacon drippings, cooking on low until onions are soft.
Stir in the cauliflower, rosemary, red pepper flakes, and salt.
Cover and cook over low heat 20 minutes- stirring occasionally, until cauliflower is soft, adding chicken stock as you go.
Cook pasta, drain and toss with butter, parsley and parmesan.
Divide pasta in half on serving plates, topping with the cauliflower mixture.
Serves 2 generously as a main dish, 4 as a side.
1 large onion- chopped
2 large cloves garlic-minced
1 lb cauliflower
2 T chicken stock
1 t rosemary
1/2 t red pepper flakes
1/4 t salt
8 oz penne pasta
2 T butter
1 T minced parsley
1/4 c grated parmesan
====
Slice bacon into desired sized pieces and cook over medium until crisp.
Remove from pan and drain on paper towels.
Add onions and garlic to pan with bacon drippings, cooking on low until onions are soft.
Stir in the cauliflower, rosemary, red pepper flakes, and salt.
Cover and cook over low heat 20 minutes- stirring occasionally, until cauliflower is soft, adding chicken stock as you go.
Cook pasta, drain and toss with butter, parsley and parmesan.
Divide pasta in half on serving plates, topping with the cauliflower mixture.
Serves 2 generously as a main dish, 4 as a side.
