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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is another wonderful old recipe from my Aunt. Can also be made with broccoli and any type of pasta. This is a great way to use up any leftover quantities of dried macaroni. Ingredients:
1 large head cauliflower, parboiled and cut into stems, liquid reserved |
2 tablespoons olive oil |
4 garlic cloves, chopped |
1/4 cup parsley, chopped |
1/4 teaspoon dried oregano |
1/4 teaspoon red pepper flakes |
1 cup water |
1/2 teaspoon salt |
1/2 lb mixed macaroni (broken spaghetti, ditalini, ziti) |
romano cheese, grated |
Directions:
1. Heat olive oil over medium flame in pot with low sides.
2. Add garlic, parsley, oregano, and red pepper.
3. Add 1 cup of reserved liquid from cauliflower and 1 cup water.
4. Add cauliflower, cover, and bring water to a boil.
5. Add salt and pasta and stir well. Lower heat to simmer and cover.
6. Cook and stir until done, about 20 minutes.
7. Consistency will be thick and soupy. Can add more cauliflower water if too dry during cooking.
8. Sprinkle with cheese before serving.
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