Spaghetti with braised cauliflower and Italian sausage

Ingredients:

• 350 g spaghetti
• 350 g chilled sweet Italian ground turkey sausage, casing removed
• Coarse salt
• 3 tbsp olive oil, plus more for drizzling
• 6 cloves garlic, sliced
• 1 head of cauliflower, divided into small florets
• 1 bunch of green onions, cut into rings
• 1 tbsp. grated Pecorino Romano or Parmesan cheese

Preparation:

1. Cook the spaghetti in a saucepan with salted water according to package directions. Reserve 2 cups of the cooking liquid and drain the remaining liquid.
2. Meanwhile, heat the olive oil in a large skillet, add the sausages, and cook over medium-high heat until golden brown, stirring and breaking up the meat with a wooden spatula, about 4 to 5 minutes. Set the sausages aside and add the garlic to the same skillet. Cook until golden brown, 2 to 3 minutes.
3. Add the cauliflower and cook briefly, about 2 minutes. Pour in 1 cup of liquid, reduce the heat to medium, and simmer, covered, until the cauliflower is tender, about 8 minutes. Remove the lid and let the liquid evaporate for 2 minutes. Turn off the heat.
4. Add the spaghetti and green onions to the pan, drizzle with olive oil, and season with salt. Pour in 1 cup of liquid, or as needed for desired thickness, and thoroughly stir the spaghetti for 1–2 minutes. Sprinkle with cheese and toss to combine. Drizzle with more olive oil when serving, if desired.