Cauliflower Pasta with Cream

Submerge cauliflower into a substantial container of salted water; heat it up to a rolling boil. Lower the temperature to a moderate, low-heat setting and let it simmer until the cauliflower is soft and palatable, approximately 10 minutes. Use a strainer to extract the cauliflower from the water, reserving the cooking liquid for later use.

Melt butter in a large pan over high heat. Introduce an onion into the pan and cook until it becomes translucent, around 5 minutes. Add cauliflower florets and a pinch of red pepper flakes; stir-fry until the mixture is nicely browned, taking about 7 to 10 minutes.

Add a generous amount of heavy cream; cook until the mixture has reduced by half, approximately 10 to 15 minutes.

In a separate container, reheat the cauliflower cooking water until it reaches a boiling point. Add farfalle and cook, stirring occasionally, until the pasta is tender yet retains some firmness in the center, roughly 12 minutes. Drain the excess water.

Introduce cherry tomatoes to the cauliflower sauce; cook until they are heated through, about 1 minute. Add a cup of Parmesan cheese to the cauliflower sauce; cook and stir until it has melted, approximately 1 minute more.

Combine cooked pasta with the sauce; toss everything together until it's well coated. Sprinkle additional Parmesan cheese on top to serve.