Pasta with Cauliflower

Pasta with stewed vegetables—I most often choose cauliflower, but there are many other options—is the one-pot meal I turn to most often when I’m desperate to get something quick, healthy, and filling on the table.

• Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Salt the water, add the cauliflower, and cook until the cauliflower is tender but not mushy. Remove the cauliflower and set it aside; when it is cool enough to handle, chop it roughly into small pieces.
• Combine the oil and garlic in a large, deep skillet over medium-low heat and cook, stirring occasionally until the garlic is golden, about 5 minutes. Meanwhile, cook the pasta in the same water that you used for the cauliflower.
• When the garlic is golden, add the cauliflower and bread crumbs to the skillet and turn the heat to medium. Cook, stirring occasionally. When the pasta is just about done—it should be 2 or 3 minutes shy of being the way you like it—drain it, reserving about a cup of the cooking liquid.
• Add the pasta to the skillet with the cauliflower and toss with a large spoon until well combined. Add salt and pepper to taste, along with some of the pasta water to keep the mixture from drying out. When the mixture is hot and the pasta tender and nicely glazed, serve.