Richards Cauliflower Pasta Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
1 large: Cauliflower head, trimmed
-garlic powder!,
2 cup: Romano cheese, grated
1 package: Vermicelli, 8 oz.
6 centiliter: Garlic, minced. Add more if
4 ounce: Butter or margarine,
-desired. Sauteeing softens,
Salt to taste,
-the taste. Do NOT use,
Pepper to taste,
Directions:
1>. Grate the cauliflower, including florets and stems, but not
leaves. 2>.Melt butter over medium-low heat in large Dutch-oven.
Saute garlic until translucent. Add cauliflower, stir to combine with
butter and garlic. 3>. Bring large pot of water to boil and break
vermicelli in half and cook until just al dente. Drain and keep warm.
4>. While pasta is cooking, watch cauliflower, stirring as the bottom
turns golden brown. After stirring three times. 5>. Blend in Romano
cheese. Combine with pasta and serve hot. Goes well with a small
salad.
SOURCE: Transient, dead-beat, ex-friend. Shared by: Frank Skelly
Posted from the Echos Library 04/01/95 by Frank Skelly
Submitted By FRANK SKELLY On 04-02-95
Source from luhu.jp
leaves. 2>.Melt butter over medium-low heat in large Dutch-oven.
Saute garlic until translucent. Add cauliflower, stir to combine with
butter and garlic. 3>. Bring large pot of water to boil and break
vermicelli in half and cook until just al dente. Drain and keep warm.
4>. While pasta is cooking, watch cauliflower, stirring as the bottom
turns golden brown. After stirring three times. 5>. Blend in Romano
cheese. Combine with pasta and serve hot. Goes well with a small
salad.
SOURCE: Transient, dead-beat, ex-friend. Shared by: Frank Skelly
Posted from the Echos Library 04/01/95 by Frank Skelly
Submitted By FRANK SKELLY On 04-02-95
Source from luhu.jp