Directions:

• 1.

  Remove and discard the outer leaves from the cauliflower. Slice the cauliflower evenly into 4 portions. Remove and discard the core. Break the cauliflower into small florets. Set aside.

• 2.

  Bring a large pot of water to a boil over high heat. Add a generous amount of salt. Add the pasta. Cook until al dente according to package instructions. Reserve 1 ½ cups pasta water. Drain pasta. Set aside.

• 3.

  In a large skillet over medium-high heat, add 1 cup purified water. Add the cauliflower, and cover. Cook until fork-tender, about 10 minutes, checking cauliflower every few minutes to ensure the water isn’t fully evaporated and adding ¼ cup more water if needed.

• 4.

  While the cauliflower cooks, mince the garlic. Set aside.

• 5.

  Once the cauliflower is cooked, reduce the heat to medium-low. Add the minced garlic, oil, and salt and pepper to taste. Cook, stirring often, 1–2 minutes, until fragrant. Add the butter, and stir until melted. Using a potato masher or spatula, break down the cauliflower until fine. Pour in the reserved pasta water ½ cup at a time, and cook, stirring until well combined, as needed to create the sauce.

• 6.

  Add the pasta to the sauce, and stir until the pasta is well coated. Add salt and pepper to taste.

• 7.

  Thinly slice the basil. Arrange the pasta on plates or in bowls, and generously top with grated cheese and sliced basil. Drizzle with more oil.

• 8.

  Enjoy!