Friday, September 2, 2011
1 large of head of cauliflower, broken into florets & steamed until tender (you can use frozen if you had to)
1/4 cup Butter (is the best, of course!!) or Smart Balance/Earth Balance
2 tbsp. extra virgin olive oil
3-4 garlic cloves, minced
1 lb. pasta, shells work best or elbows, cooked according to box directions
Saute' fresh garlic in a pot with butter and olive oil until very lightly browned; Add in steamed cauliflower and break up with a wooden spoon. Mix together with garlic/butter. Let cook 5 minutes and add in pasta and sea salt to taste; mix well. Top with grated romano cheese.