Once your cauliflower has reached the 10-minute mark, add vegetable broth (for added flavor | optional) and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
Heat the same large pot over medium-low heat. Once hot, add 1/4 cup olive oil and 3 cloves smashed NOT minced garlic (amounts as original recipe is written // adjust if altering batch size). Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside for serving.
*3 cloves garlic yields ~1 1/2 Tbsp minced garlic.
*Cauliflower method adapted from Tyler Florence.
*Pasta preparation adapted from Giada De Laurentiis.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and without the optional vegetable broth.