Submitted By: Diane R.

Pasta with Cauliflower

• 1 head Cauliflower
• 1 lb. Spaghetti, or Linguini
• 1 tablespoon Minced fresh garlic
• 4 tablespoon Extra virgin olive oil
• 1/2 cup Fresh chopped parsley
• Salt and pepper to taste
• Parmesean Reggiano
• 1 tsp Anchovy paste, Optional

Bring 6 quarts of water to a boil. Cook the entire head of cauliflower in boiling water until crisp tender. Remove from water. When slightly cooled break into flowerets.

Cook pasta in the same water as the cauliflower until al dente. Drain. Heat olive oil in the pot and add garlic. Saute until tender. Add anchovy paste if desired and cook a few more minutes.

Add cooked pasta to olive oil and toss well, adding more olive oil if necessary. Season to taste with salt and pepper. Add cauliflower and parsley. Toss just to mix well, trying not to break up pasta or cauliflower. Heat until warmed through. Serve with a generous amount of parmesean reggiano.