Pasta al cavolfiore

6 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
2 tablespoons Butter
1 medium Cauliflower; in 1\" flowerets
3 mediums Cloves garlic; crushed
1 Bay leaf
2 teaspoons Basil
2 cups Tomato puree
Salt
Black pepper
1 cup Grated cheddar cheese
1 cup Grated Parmesan cheese
1 pounds Thin spaghetti; uncooked

Directions

Heat 2 tbs. olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf and basil. Sauté about one minute, than add cauliflower, and sprinkle it with about 1 tsp. salt and pepper to taste. Sauté until the cauliflower is tender. You might want to add some water (½-1 cup) to steam it along.

When cauliflower is tender, add tomato purée, and lower to a simmer. Simmer 15 or so minutes.

Mix the two cheeses together. Cook the spaghetti in plenty of boiling water. (8-10 minutes) Drain and toss with remaining olive oil, butter and half the cheese. Spread onto a platter and pour the cauliflower sauce over.

Top with more cheese. Serve immediately.

>From Karen Sonnessa <ksonness@...> Recipe by: Mollie Katzen, "Moosewood Cookbook" Posted to TNT Recipes Digest by "Karen Sonnessa" <ksonness@...> on Feb 26, 1998

Related recipes