Sicilian Cauliflower Pasta

This was a recipe from the weeknight meals section of the food network magazine.  It was one of the best pastas I've made.  Yum.  This recipe makes 4 servings.

Ingredients
Kosher Salt
12 oz pasta
1 head of cauliflower
4 Tbsp olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 cups fresh parsley, chopped (we used dried)
1/2 cup fresh dill, chopped (we used dried)
2 Tbsp fresh lemon juice
4 Tbsp grated Parmesan cheese
precooked chicken pieces (this was our addition to the recipe, they were leftovers)

Directions:
1. Bring a pot of salted water to a boil.  Cook pasta as label directs.  Reserve 3/4 cup cooking water, then drain pasta.
2.  Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater.  Heat the olive oil in a large skillet over medium-high heat.  Add the cauliflower, garlic, red pepper flakes, and 1/4 tsp salt, chicken pieces and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.
3.  Remove the skillet from the heat and stir in pasta, parsley, dill, lemon juice, cheese and reserved cooking water.  Add more cooking water to loosen, if needed.  Season with salt.  Serve with more grated cheese.

Jason and Beth's Rating: 6/10

Nutrition:
400 calories
fat 10g (2g saturated)
cholesterol 4mg
sodium 200mg
carbohydrates 73g
fiber 13g
protein 16g