Roasted Cauliflower Penne with Rosemary Cream

• 1 large clove garlic, halved

• 1 cup heavy cream

• 3 sprigs rosemary, 1 sprig finely chopped

• A pinch of ground nutmeg

• Salt and pepper

• 1 pound whole wheat penne pasta

• 1 head cauliflower, roasted

• 1/2 cup grated Pecorino Romano cheese, plus more to pass around the table

• 1/2 cup walnuts, toasted and chopped

Rub the inside of a small saucepan all over with the garlic. Add the cream, the two whole rosemary sprigs and the nutmeg; season with pepper and cook over medium-low heat until reduced by half, about 10 minutes. Discard the rosemary.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and transfer the pasta to a serving bowl. Add the rosemary cream, cauliflower and Pecorino Romano cheese; toss to coat. Season with salt and pepper and top with the walnuts and chopped rosemary. Pass more cheese around the table.