A single steam bag of cauliflower becomes dinner for two when tossed with garlic oil, butter, and pasta. The florets soften and brown slightly in the pan, turning nutty and sweet. Finish with a shower of pepper and you have something that tastes far better than its handful of ingredients suggests.

Serves 2. 20 minutes, 15 at the stove.

About 670 calories a serving, 19 g protein, 86 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a pot of salted water to boil for the pasta. Once it reaches a rolling boil, add 6 ounces of pasta and stir well; set a timer for the minute before the box says it will be done.
2. While the pasta cooks, slice 3 cloves of garlic thin. Warm 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over medium heat until the butter foams.
3. Add the sliced garlic to the hot oil and butter, tilting the pan so it submerges in the fat; cook for about 1 minute, stirring once, until it smells fragrant and just begins to colour at the edges.1 min
4. Open the steam bag of cauliflower and pour its contents into the skillet with the garlic. Let it sit undisturbed for 1 minute, then stir and continue cooking for 2 minutes more until the florets are lightly browned and tender.3 min
5. When the pasta is one minute away from done, drain it and add it directly to the skillet with the cauliflower. Toss everything together over the heat for 30 seconds, then remove from the heat.
6. Taste and season with salt and a generous grind of pepper. Divide between two bowls and serve at once.

Note Swap the pasta for rice if you have it. Leftovers keep, covered, in the fridge for up to three days and can be reheated gently in a skillet or eaten cold. Serve with bread to soak up the garlicky oil, or a simple green salad on the side.