INGREDIENTS
3 tbsp
extra virgin olive oil
1 large clove
garlic
1
two-pound cauliflower head
1 serving
salt and pepper
8 oz
short curly pasta
1/2 tsp
pepper flakes
2 1/4 cups
water
1 1/2 oz
pecorino romano
1 1/2 oz
provolone
1 serving
more cheese and olive oil