Sausage-Cauliflower Penne

I found this delicious recipe on FoodNetwork.com. They used spaghetti, but I prefer penne in most dishes like this. I skipped the scallions as I didn't have any. While super tasty, it's not the most visually appealing. I might revisit this recipe later on and add a bit of color (green peppers maybe?), whole wheat pasta, and mushrooms. This recipe might be even better if you use vegetable stock in place of the reserved cooking water.

Sausage-Cauliflower Penne
1 16oz box Penne
1 small head of cauliflower, broken into florets
12 oz Sweet Italian Turkey Sausage
1 tbsp extra virgin olive oil
6 cloves garlic, thinly sliced
1 cup shredded Parmesan cheese
Salt & pepper to taste

1. Boil pasta in salted water until al dente. Save 2 cups of water from the pasta.
2. Remove casings from sausage and brown in skillet with oil. Break up with wooden spoon. Once sausage is browned, make a hole in the middle and add garlic. Saute until lightly browned.
3. Add cauliflower to skillet and cook until slightly brown. Add a cup of the reserved cooking water and cover the skillet. Cook until cauliflower is tender. Remove lid and continue cooking until most of the water has evaporated.
4. Add pasta to skillet and toss with sausage and cauliflower. Sprinkle cheese over the top and mix until cheese melts. Salt and pepper to taste.
5. Savor every bite!