Mostaccioli with Cauliflower

 

This combination can be made two ways. You could mix the ingredients to be very thick and creamy with no trace of cauliflower or you can mix it and leave larger pieces of cauliflower.

INGREDIENTS

• 1 pound of mostaccioli

• 2 heads of cauliflower

• 4 or 5 cloves of garlic chopped

• 3 bunches of long green onions chopped

• 1 sticks of butter

• 2 Tbls of vegetable oil

• 1 cup of seasoned bread crumbs

• Salt to taste

• Freshly ground black pepper to taste

• Freshly grated Parmesan cheese

PREPARATION

1. Boil cut up pieces of cauliflower in 6 quarts of water until tender.

2. Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown.

3. With a slotted spoon remove cauliflower and add to the breadcrumb mixture.

4. Stir adding remaining butter and bread crumbs.

5. Cook the pasta in the cauliflower water until done. Around 10 minutes.

6. Add around a cup of cauliflower water to the breadcrumb mixture to moisten.

7. Mix the mostaccioli and cauliflower together .

8. Top with freshly grated Parmesan cheese and you ready to serve.

http://www.great-chicago-italian-recipes.com/mostaccioli.html