Cauliflower Pasta

This pasta is so easy and quick to make, it's delicious, and inexpensive even when cauliflowers are pricy.

All you'll need is
-a cauliflower, cut into florets
-butter
-garlic
-egg noodles (or pasta of your choice); if you've been reading my blog, you'll know I love egg noodles
-about 250 ml of heavy cream
-chili peppers, crushed (adjust amount to your taste buds)
-fresh or dry thyme
-1tbsp of breadcrumbs
-s&p

Cook the cauliflower in a pot of salted water for about 10 minutes, you don't want it to be overcooked.  Drain or remove with a slotted spoon, but save the water.  In a pan melt the butter and add garlic for a few minutes.  Depending on your taste buds and the garlic you're using, you may need one clove or a few cloves.  Add bread crumbs, chili, thyme and cauliflower to the pan.  Add about 5 tbsps of the reserved water, stir, and simmer.  After about 10 minutes, take the pan off the heat, beat in the egg and add the cream.  You can cook the pasta in the remaining cauliflower water.  You always want pasta to be al dente, as in not cooked all the way through, because it absorbs the sauce once mixed, and continues to get softer.  Drain pasta, put in a dish, pour the sauce over, and enjoy.

Another variation is to cook the cauliflower as above.  Melt the butter and add garlic.  Then add the cauliflower to the pan.  Cook you pasta in the cauliflower water.  Once done, drain and pour the pasta into the pan with the cauliflower.  Season with s&p, put on plates, and top with Parmesan.