Cauliflower Aglio Olio


1lb Spaghetti
1 Head Cauliflower, separated and blanched
6 Cloves of Garlic, chopped
½ Stick Butter
1/3 Cup Olive Oil
Grated Parmesan
Parsley, chopped
Bread Crumbs
Red Pepper Flakes


Cut blanched flowers of the cauliflower into bite size pieces, chop stems into smaller pieces and set aside.
Cook Spaghetti in boiling salted water.
Melt butter together with olive oil in a large sauté pan. Add garlic stirring on medium heat just 15 to 20 seconds and add cauliflower. Simmer on low while pasta cooks. Taste for salt and add some water from the pasta if needed. Drain pasta when al dente and toss with cauliflower mixture adding parsley and parmesan. Mix well and serve with more parmesan, bread crumbs and red pepper flakes to taste