This is one of my son Christopher's favorite pasta dishes and happens to be a pretty healthy one too!

1 head of cauliflower

1/3 cup olive oil

1 onion finely chopped

sea salt, black pepper, turmeric

1 lb. pasta (whole wheat, gluten free - whatever type you like - I prefer a small shape like penne or shells)

Cut cauliflower into florets and then chop into smaller pieces. Saute the onion over medium heat in the oil until softened. Add in the cauliflower and seasonings and raise heat to medium-high. Saute stirring often until cauliflower begins to get a nice light brown color. Lower heat to medium-low, cover and cook about 20 minutes until softened and cooked through.

You can put in a sealed container and refrigerate for several days.

Cook pasta in well salted water and combine drained pasta with the cauliflower mixture, including the olive oil. Mix well and serve hot with grated cheese.