While We're Talking Cauliflower...

Those purple cauliflower frozen florets previously mentioned were originally purchased to make this tasty dish, also a creamy delicious pasta spectacular. Make one or both!


Cauliflower Bagna Cauda Sauce
Simmer 1 head of garlic in water for about 20 minutes.
Cook 1 lb of fettucine in salted water until al dente.
Break cauliflower into florets. Steam in a large pan until tender.
In a saucepan, heat olive oil. Add 2 tins of anchovies. Stir until they break apart into the oil. Add mashed garlic, 3 Tbls of butter, 1 pint of cream or half and half, salt and pepper.
Toss the sauce, pasta and cauliflower together. Add some fresh parsley.

Eat up!