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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Shirley Pratt

Ingredients You'll Need

1/4 cup olive oil
2 tbsp. butter or margarine
1 med. cauliflower broken into flowerettes
3 med. cloves of crushed garlic
1 bay leaf
2 tsp. basil
2 cups tomato puree
salt and pepper
2 cups mixed grated parmesan and cheddar cheeses
1 lb. uncooked thin spaghetti (vermicelli)


Heat 2 tbsp. olive oil in deep, heavy skillet. Add crushed garlic, bay leaf, and basil. Saute about one minute, then add cauliflower.

Sprinkle with about 1 tsp. of salt, if desired. Saute until cauliflower is tender. You may need to add 1/2 to 1 cup of water to steam it along.

When cauliflower is tender add tomato puree. Simmer about 15 minutes.

Meantime cook spaghetti per directions. Drain and toss with remaining olive oil, butter, and half of the cheeses. Spread onto a warmed platter and pour the cauliflower sauce over the top. Top with more cheese.

Serve immediately.

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