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In this dish from Naples, Italy, the cauliflower and pasta are given equal importance, and there’s just enough cheese to balance the vegetable’s natural sweetness. We use a combination of savory pecorino Romano cheese and aged provolone (also called provolone picante, or sharp provolone). If you can't find aged provolone, regular provolone is an acceptable, though milder-tasting, substitute. A short, twisty pasta shape combines well with the cauliflower and stands up nicely to pressure cooking; we especially liked gemelli and fusilli.
tablespoons extra-virgin olive oil, plus more to serve
medium garlic clove, smashed and peeled
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