Richard's cauliflower pasta
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cauliflower head, trimmed |
| 2 | cups | Romano cheese, grated |
| 6 | cloves | Garlic, minced. Add more if desired. Sauteeing softens the taste. Do NOT use garlic powder! |
| 1 | pack | Vermicelli (8 oz.) |
| 4 | ounces | Butter or margarine |
| Salt to taste | ||
| Pepper to taste | ||
Directions
1>. Grate the cauliflower, including florets and stems, but not leaves. 2>.Melt butter over medium-low heat in large Dutch-oven.
Saute garlic until translucent. Add cauliflower, stir to combine with butter and garlic. 3>. Bring large pot of water to boil and break vermicelli in half and cook until just al dente. Drain and keep warm.
4>. While pasta is cooking, watch cauliflower, stirring as the bottom turns golden brown. After stirring three times. 5>. Blend in Romano cheese. Combine with pasta and serve hot. Goes well with a small salad.
SOURCE: Transient, dead-beat, ex-friend. Shared by: Frank Skelly Posted from the Echo's Library 04/01/95 by Frank Skelly Submitted By FRANK SKELLY On 04-02-95