| Recipe Title: Pasta al Cavolfiore Contributed by: MaryMcP
Additional Credits for Recipe
Moosewood Cookbook
by Molly Katzen
(I love, love, love this cookbook. I'm on my 2nd copy of it, the other plumb wore out!) |
Note from the Diva
| Another McHousehold favorite. - Spaghetti with cauliflower |
List of Ingredients
1/4 cup olive oil
2 T butter
1 medium cauliflower broken into one-inch flowerets
3 medium cloves garlic, crushed
1 bay leaf
6 oz sliced mushrooms, baby bella's or button
2 tsp basil [more to taste]
2 cups tomato puree
salt and lots of black pepper
2 cups mixed, grated Parmesan and cheddar cheeses
1 lb (uncooked) thin spaghetti |
Preparation
Heat 2 T olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf and basil. [You may need a bit of water or stock to steam things along.] Saute about one minute, then add cauliflower and sprinkle with a tsp of salt. Saute until the cauliflower is tender (8 to 10 minutes) When cauliflower is tender, add tomato puree and lower to a simmer. Simmer 15 minutes or so.
Cook the spaghetti in plenty of boiling water (8 to 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.
* * *
We like the leftovers baked as a casserole. I use a small cast iron skillet, preheated till hot, swipe with olive oil, add already mixed together pasta and sauce. Bake until hot.
Salad and hot garlic bread.......ummmmmm. | Cookbook Category
Pasta
Vegetables
General Cooking/Prep Method
Stovetop
Extra Features of Recipe
Quick Recipe (30 min. or less)
Difficulty Level-Moderate
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Appetizers