Cauliflower and Edamame Pasta
2-3 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2-3 cloves garlic, minced
4 cups vegetable stock, divided, (additional for a saucier pasta)
8 ounces fusilli pasta
1 pound cauliflower, chopped
1 1/2 cups shelled edamame
1 cup freshly-grated Parmesan, Pecorino Romano or other flavorful cheese, plus more for serving
Salt and freshly ground black pepper, to taste
Heat a large skillet or saute pan over medium heat. Add oil and onion to hot pan and stir for a couple of minutes to soften.
Add garlic and stir for 30 seconds longer. Add 2 cups of stock, pasta, cauliflower and edamame.
Continue cooking over medium heat, stirring frequently and adding additional stock 1/2 cup at a time as it is absorbed until cauliflower is tender and pasta is cooked but still firm, about 10 minutes.
Stir in cheese, season with salt and pepper and serve immediately.