1 tablespoon salt
1 head cauliflower, cut into florets
4 tablespoons olive oil, divided
3 tablespoons minced garlic
1 tablespoon sliced garlic
1 teaspoon red-pepper flakes
1/4 cup chicken stock or vegetable stock
1 bunch fresh spinach (about 3 cups)
1 (28-ounce) can crushed tomatoes
3 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly cracked black pepper
1 pound spaghetti
1/2 cup grated Pecorino Romano
1/4 cup chopped, fresh Italian parsley leaves
Bring a large stockpot of water to boil over medium heat, then add the salt and cauliflower. Cook for 3 to 4 minutes.
Heat 2 tablespoons of the olive oil in a large sauté pan and sauté the minced and sliced garlic and red-pepper flakes for 1 minute.
Remove cauliflower from water with a large strainer or spider and add it to pan with garlic-red pepper mixture. Sauté briefly until starting to brown, about 3 to 4 minutes. Deglaze pan with the chicken stock, add the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce heat. Remove cover and let simmer for 5 minutes.
Return cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add pasta and cook to al dente. Remove pasta from water and add to pan with sauce, along with a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese.
Garnish with the parsley and drizzle with remaining olive oil. Serve immediately with remaining cheese on the side.
Makes 4 servings.