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Ingredientes
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Butter
- 1 med Cauliflower, in 1" flowerets
- 3 med Cloves garlic, crushed
- 1 x Bay leaf
- 2 tsp Basil
- 2 c. Tomato puree
- Â Â Salt
- Â Â Black pepper
- 1 c. Grated cheddar cheese
- 1 c. Grated Parmesan cheese
- 1 lb Thin spaghetti, uncooked
Direcciones
- Heat 2 tbs. extra virgin olive oil in a deep, heavy skillet. Add in crushed garlic, bay leaf and basil. Saute/fry about one minute, than add in cauliflower, and sprinkle it with about 1 teaspoon salt and pepper to taste. Saute/fry till the cauliflower is tender. You might want to add in some water (1/2-1 c.) to steam it along.
- When cauliflower is tender, add in tomato puree, and lower to a simmer. Simmer 15 or possibly so min.
- Mix the two cheeses together. Cook the spaghetti in plenty of boiling water. (8-10 min) Drain and toss with remaining extra virgin olive oil, butter and half the cheese. Spread onto a platter and pour the cauliflower sauce over.
- Top with more cheese. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 600 | |
| Calories from Fat 231 | 39% |
| Total Fat 26.32g | 33% |
| Saturated Fat 11.46g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 768mg | 32% |
| Potassium 701mg | 20% |
| Total Carbs 67.81g | 18% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.22g | 5% |
| Protein 24.04g | 38% |
