SPAGHETTI WITH CAULIFLOWER AND TUNA

SPAGHETTI WITH CAULIFLOWER AND TUNA
Rachel Ray Magazine October 2013

1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti

Bring a large pot of water to boil.  Trim the cauliflower into bite-sizes florets.  Salt the water and cook cauliflower about 3 minutes.  Using a slotted spoon transfer to a plate to cool.  Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat.  Add the tuna, shallots, garlic, parsley stems, and chile.  Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower.  Toss and season with sea salt to taste.