Cauliflower sauce with fusilli pasta

Brown the garlic in a large saucepan with the olive oil. As soon as it starts to brown, add about a cup of the chicken stock so the garlic doesn't burn.

Add cauliflower, basil, salt and pepper and then add just enough chicken stock to cover the cauliflower. Bring to a boil. Once it comes to a rapid boil, lower the heat to medium heat and let simmer for 20 minutes or until the cauliflower is soft enough to mash with a potato masher. If it seems too thick, add a bit more stock little by little until it’s the desired consistency.

Meanwhile, cook the pasta according to packet instructions. Drain and transfer to a serving dish. 

Pour the cauliflower sauce over the pasta and stir to coat evenly. Sprinkle with Parmesan and serve.