Richard's cauliflower pasta

Yield: 5 servings

Measure 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
\N \N Salt to taste
\N \N Pepper to taste

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

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