Pasta al Cavolfiore (Spaghetti with Cauliflower)
Inspired by the 1977 version of The Moosewood Cookbook
Ingredients
- 1/4 cup olive oil
- 2 TBS butter
- 1 medium cauliflower broken into one-inch flowerets
- 4 medium cloves garlic crushed
- 1 bay leaf
- 2 TBS fresh basil
- 1 tsp dry basil
- 1 28 oz. can tomato puree
- salt & lots of freshly ground black pepper
- 2 cups mixed grated parmesan and cheddar chesses
- 1/2 lb thin spaghetti
Instructions
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Heat 2 TBS olive oil in a deep heavy skillet or dutch oven
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Add the cauliflower and crushed garlic, dry basil, bay leaf and saute for about 30 seconds (be careful not to burn the garlic)
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Add about a cup of water to steam the cauliflower a bit
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When cauliflower is crisp tender, add 1 tsp. salt & the tomato puree
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Add fresh basil
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Add lots of freshly ground black pepper (or according to taste)
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Simmer for about 20 to 30 minutes on low heat
Cook the spaghetti
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Bring a large pot of salted water to boil
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Add dry spaghetti to boiling water and boil for 8 to 10 minutes or until desired tenderness
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Drain spaghetti
Putting it all together
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Toss spaghetti with remaining olive oil, butter and half the cheese
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Spread onto a platter
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Pour the cauliflower sauce over the spaghetti
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Top with the rest of the cheese
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Garnish with fresh basil
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Serve immediately
