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Prep time: 15 minutes
Cook time: 35 minutes
Yield: Serves 4
1/2 medium cauliflower, cored and broken up into 3/4-inch florets (4+ cups)
1 pint cherry tomatoes
Olive oil
Salt
Freshly ground black pepper
1 1/2 teaspoons dried sage
4 large cloves garlic
4 ounces of prosciutto
8 ounces orecchiette pasta
5 ounces baby arugula or spinach, cleaned and coarsely chopped
1 cup grated Parmesan cheese
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1st Keep
 Debra
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