Recipe - Pasta Al Cavolfiore

One fourth cup Olive oil
2 tablespoon Butter
1 md Cauliflower; in 1" flowerets
3 md Cloves garlic; crushed
1 Bay leaf
2 teaspoon Basil
2 cup Tomato puree
Salt
Black pepper
1 cup Grated cheddar cheese
1 cup Grated Parmesan cheese
1 pound Thin spaghetti; uncooked

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 (1/21 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. (810 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