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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce' | 2. While the pasta is cooking, trim medium sized florets from large head of cauliflower. | 3. Sautee onion, garlic and dried basil in olive oil till translucent and soft. | 4. add cauliflower florets and continue sauteeing another 2-3 minutes. | 5. Add crushed tomato, cover and simmer until cauliflower is tender. | 6. Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking. | 7. Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil. | 8. serve with additional gated cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cauliflower	1			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
basil	1	teaspoon	dried	1.38	0.159	0.18899999999999997	0.0384
tomato	28	ounces	crushed	182.5707	40.4831	9.5254	1.5876
water				-	-	-	-
pasta	1	lb	cut	312.9791	45.3593	6.9853	10.478
salt				-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.