Fusilli with Cauliflower — The Table That’s Never Empty

Sunday dinner with whoever comes — Luis Jr. sometimes, Isabella after shifts, Sofia always, Diego when he's in town, Camila after rehearsals. The table is never full anymore (the children have their own tables now) but the table is never empty (someone always comes), and the never-empty is the gift, and the gift is the caldo, and the caldo is Rosa.

Caldo is Rosa, and Rosa is the table that stays full even when it isn’t — but on the evenings when I want something that carries that same quiet warmth without hours at the stove, I turn to this fusilli with cauliflower. It’s the kind of dish that holds for Luis Jr. arriving late, for Camila still in her rehearsal clothes, for whoever walks through the door next — simple enough to make on a Sunday, generous enough to feel like you meant it.

Fusilli with Cauliflower

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

• 12 oz fusilli pasta
• 1 small head cauliflower, cut into small florets (about 4 cups)
• 3 tablespoons olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Roast the cauliflower. Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–22 minutes, flipping once halfway, until golden and tender at the edges.
2. Cook the pasta. While cauliflower roasts, bring a large pot of well-salted water to a boil. Cook fusilli according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water, then drain.
3. Build the sauce. In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the sliced garlic and red pepper flakes and cook, stirring, for 1–2 minutes until the garlic is just golden and fragrant. Do not let it burn.
4. Combine. Add the drained fusilli and roasted cauliflower to the skillet. Pour in the reserved pasta water a few tablespoons at a time, tossing to coat, until a light sauce forms and everything is evenly combined.
5. Finish and serve. Remove from heat. Stir in lemon juice, Parmesan, and parsley. Taste and adjust seasoning. Serve immediately with extra Parmesan on the side.

Nutrition (per serving)

Calories: 420 | Protein: 15g | Fat: 14g | Carbs: 61g | Fiber: 5g | Sodium: 310mg