Wednesday, April 17, 2013

Cheesy Cauli-Garlic Spaghetti

Years ago, my parents had these wonderful friends, a missionary couple, from Italy. This recipe is straight from their kitchen - as authentic as it gets. I remember the first time she made it for us ... I hate cauliflower and I was so nervous to try it. To my surprise, this has become one of my favourite pasta dishes of all time. It's very simple, but so satisfying!! Bonus :: It's a sneaky way to bulk up pasta with veg ... your kiddos won't even know!

2 tablespoons olive oil
5 cloves of garlic, minced
1 head of cauliflower, cut into chunks
1 cup fresh grated Pecorino Romano or Parmesan cheese
Salt and pepper, to taste
1lb package of spaghetti (since we're a gluten-free house, I used Trader Joes Corn Spaghetti)

Boil around a cup of water and place a steam basket inside a saucepan. Add cauliflower, cover and steam until tender.

Smash with a fork.

Meanwhile, cook pasta according to package directions. Drain.

In a small skillet, heat olive oil and sauté garlic until tender, but not brown. Smash with fork.

Add cauliflower into the pot the pasta was cooked in. Stir in cheese, oil and garlic. Toss in pasta until well coated. Season with salt and pepper to taste.

Serve with a big salad and call it dinner!

We were so glad Matt's mom was able to join us for the evening since his dad was out of town. Good food, good fun ... great time visiting.

"Dining is and always was a great artistic opportunity." - Frank Lloyd-Wright

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