| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cheese, Main dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | tb | Butter |
| 1 | md | Cauliflower; in 1" flowerets |
| 3 | md | Cloves garlic; crushed |
| 1 | Bay leaf | |
| 2 | ts | Basil |
| 2 | c | Tomato puree |
| Salt | ||
| Black pepper | ||
| 1 | c | Grated cheddar cheese |
| 1 | c | Grated Parmesan cheese |
| 1 | lb | Thin spaghetti; uncooked |
INSTRUCTIONS
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 (1/2-1 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@suffolk.lib.ny.us> Recipe by: Mollie Katzen, "Moosewood Cookbook" Posted to TNT Recipes Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Feb 26, 1998
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”