Yield: 5 servings
|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