Steam cauliflower for 20 minutes or until it’s snowy and falling apart, but not until you burn the pot. No, really, you don’t want to do this.

Heat olive oil in a large pot. Add chopped garlic, saffron and red pepper flakes. Stir for about 4 minutes, until garlic is golden and fragrant. Add steamed cauliflower and mash the whole business. Add the wine and stir to combine, creating a thick sauce. Season with sea salt.

You can puree it into silkiness with an immersion blender or with a food processor, but to me, a rustic imperfection is part of its charm. Either way, it’s delicious.

Make pasta according to package directions. Toss with cauliflower sauce and cook over medium heat until heated through. Top with chopped parsley.