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Cauliflower Pasta

1 lg Cauliflower head, trimmed
2 c Romano cheese, grated
6 cl Garlic, minced. Add more if desired. Sauteeing softens the taste. Do NOT use garlic powder!
1 pk Vermicelli (8 oz.)
4 oz Butter or margarine
Salt to taste
Pepper to taste


1>. Grate the cauliflower, including florets and stems, but not leaves. 2>.Melt butter over medium-low heat in large Dutch-oven. Saute garlic until translucent. Add cauliflower, stir to combine with butter and garlic. 3>. Bring large pot of water to boil and break vermicelli in half and cook until just al dente. Drain and keep warm. 4>. While pasta is cooking, watch cauliflower, stirring as the bottom turns golden brown. After stirring three times. 5>. Blend in Romano cheese. Combine with pasta and serve hot. Goes well with a small salad.


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