| 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
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