INGREDIENTS
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Salt
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1 small head cauliflower, cut into florets
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3 tablespoons olive oil
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1 pound penne
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2 cloves garlic, minced
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4 cups baby kale
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1 cup heavy cream
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Zest and juice of 1 lemon
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1/4 teaspoon crushed red pepper, optional
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1 cup ricotta
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1/4 cup finely grated Parmesan