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