Pasta al Cavolfiore

(From The Moosewood Cookbook)


¼ c. olive oil                                     

2 tsp. basil

2 T. butter                                         

2 c. tomato purée or marinara sauce

1 medium cauliflower broken into florets

salt and freshly gr. black pepper to taste

6 medium cloves crushed garlic

2 c. missed grated Parmesan and cheddar

1 bay leaf                                          

1 lb. (uncooked) thin spaghetti


Heat 2 T. olive oil in a deep, heavy skillet.  Add crushed garlic, bay leaf and basil.  Sauté about one minute, then add cauliflower and sprinkle it with about 1 tsp. salt.  Sauté until the cauliflower is tender.  You might want to add some water (1/2-1 c.) to steam it along.  When cauliflower is tender, add tomato purée or marinara and lower to a simmer.  Simmer 15 or so minutes.


Cook the spaghetti in plenty of boiling water (8-10 min.).  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.