Cavatelli With Roman Cauliflower

Bring a large pot of salted water to boil. Add 454g cavatelli and cook until al dente, 1–2 minutes before package time.

While pasta cooks, cut 600g cauliflower into small florets and finely mince 3g garlic and 3g pearl onion.

Heat 83g extra virgin olive oil in a large skillet over medium heat. Add minced garlic and onion, cook gently until soft and translucent, about 2 minutes.