• Set a large pot of water on to boil for the pasta while you assemble the ingredients. When it comes to a boil, cook the pasta as indicated on the label. Drain and keep warm until needed.
• Cook the chopped cauliflower using whatever method you like (I steamed mine with a little broth in the microwave)
• While the cauliflower is cooking, saute the onions and garlic with the red pepper flakes (try the steam/saute method described above)
• Stir in the curry powder after the onions have softened and started to change color.
• Puree the cauliflower with enough broth to make a pourable puree. Add to the onions and garlic.
• Add the peas and allow to heat through. Add more broth as needed. Salt and pepper to taste.
• When the peas are ready, add the drained pasta to the cauliflower and peas. Garnish with the chopped parsley

A few suggestions for omnivores

• Add a couple ounces of chopped cream cheese to make a heavier sauce.
• Chop up a leftover chicken breast or shrimp to add to the pasta.
• Stir in some cream to add richness to the sauce.