• 1 large clove garlic, halved
• 1 cup heavy cream
• 3 sprigs rosemary, 1 sprig finely chopped
• A pinch of ground nutmeg
• Salt and pepper
• 1 pound whole wheat penne pasta
• 1 head cauliflower, roasted
• 1/2 cup grated Pecorino Romano cheese, plus more to pass around the table
• 1/2 cup walnuts, toasted and chopped

Rub the inside of a small saucepan all over with the garlic. Add the cream, the two whole rosemary sprigs and the nutmeg; season with pepper and cook over medium-low heat until reduced by half, about 10 minutes. Discard the rosemary.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and transfer the pasta to a serving bowl. Add the rosemary cream, cauliflower and Pecorino Romano cheese; toss to coat.


Season with salt and pepper and top with the walnuts and chopped rosemary. Pass more cheese around the table.

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