Cavatelli With Roman Cauliflower

Bring a large pot of salted water to a boil. Cut 600g cauliflower into small florets.

Add cauliflower to boiling water and cook 4 minutes until just tender. Remove with a slotted spoon, reserving water.

Mince 3g shallot finely. Heat 83g olive oil in a large pan over low heat, add shallot, and cook 2 minutes until soft.