Penne with cauliflower sauce

1 pound whole wheat penne rigate

3 tablespoons extra virgin olive oil (EVOO)

3 cloves garlic, smashed, skins removed and thinly sliced

1 medium onion, finely chopped

1 head cauliflower, stemmed and chopped (about 2 pounds)

1 cup chicken broth

4 sprigs fresh rosemary, leaves stripped and finely chopped

3/4 cup grated Pecorino Romano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle of pasta water and drain the pasta.

Meanwhile, heat the EVOO, three turns of the pan, in a large, deep skillet over medium heat. Add the garlic and cook for 3 minutes, then add the onion and cook for 5 minutes. Add the cauliflower, broth and rosemary, then cover and cook for 10 minutes.

Mash the cauliflower with the back of a spoon and cook until golden and caramelized, 7-8 minutes. Add the reserved ladle of pasta water to the cauliflower sauce. Stir in the pasta, then add the cheese and toss. Season to taste with salt and pepper.