INGREDIENTS
Salt
1
small head cauliflower (cut into florets)
3 tbsp
olive oil
1 lb
penne
2 cloves
garlic (minced)
4 cups
baby kale
1 cup
heavy cream
Zest and juice of 1 lemon
1/4 tsp
crushed red pepper (optional)
1 cup
ricotta
1/4 cup
finely grated Parmesan