Date: Wed, 23 Feb 94 17:23:12 CST
From: email@example.com (beth lynch)
)CAULIFLOWER SAUCE FOR PASTA by Daria
)1 head cauliflower
)1 head broccoflower
)1 & 1/2 can whole tomatoes
)1 medium size onion- finely chopped
)broth (you can either use the water where you have been
)boiling some vegetables or you can make it by dropping a cube
)of bouillon in hot water)
)2 or 3 tablespoons of white wine
)crushed red pepper
)pinch of salt
)DON'T GET FOOLED BY THE LENGTH OF THE RECIPE. IT'S EXTREMELY
)EASY. IT'S JUST TIME-CONSUMING.
)In a non-stick pan cook the chopped up onion in a little bit
)of broth and wine (you can forget the wine if you want) until
)it turns yellow. There should not be much liquid left when
)the onion is ready. Then add the whole tomatoes, turn the
)flame down, cover and let cook for at least 30-45 minutes.
)During the cooking you should periodically check that there
)is enough liquid in the pan and that the sauce is not
)sticking to the bottom. If it's getting too thick, add some
)Separately, wash the cauliflower and broccoflower, cut them
)up in medium/small pieces and put them in a pot to steam.
)When cooked, add the vegetables to the tomato sauce mixture
)and let cook at least another 30-45 minutes.
)In the mean time, brown the bread crumbs by simply pouring
)them in another pan and (on a low flame) stirring them
)continuously until light brown. Don't let them get too dark
)because that means they are burnt and they are going to taste
)When the sauce mixture is ready, add the browned bread
)crumbs, salt and crushed red pepper to taste. Then, little by
)little (the whole mixture is not going to fit into the
)blender all at once) pour the mixture into the blender and
)blend until it has a creamy consistency. You are going to end
)up with a sauce of a nice light orangy color which goes great
)with any type of pasta and it's completely fat free!.
[It tastes great if you sprinkle a little parmesan cheese on top.]