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