One of my old family recipes is this mostaccioli and cauliflower dish. My Grandmother made this dish for almost every occasion. It's different and delicious. I never ate ham when I was younger, so when I went to my grams house she always made sure that I something other than the ham to eat.
I'm the only one who still makes it. But, as soon as my cousins in California and New Mexico find out I have the recipe I'm sure they'll try to make it themselves.
This combination can be made two ways. You could mix the ingredients to be very thick and creamy with no trace of cauliflower or you can mix it and leave larger pieces of cauliflower. Which ever way you decide to make it I can assure you it's a very filling dish.
I make this recipe at least once every two weeks. The kids are just starting to enjoy it but I'm sure they will be making it for their children in the future.
1 pound of mostaccioli
2 heads of cauliflower
4 or 5 cloves of garlic chopped
3 bunches of long green onions chopped
1 sticks of butter
2 Tbls of vegetable oil
1 cup of seasoned bread crumbs
Salt to taste
Freshly ground black pepper to taste
Freshly grated Parmesan cheese
Boil cut up pieces of cauliflower in 6 quarts of water until tender.
Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown.
With a slotted spoon remove cauliflower and add to the breadcrumb mixture.
Stir adding remaining butter and bread crumbs.
Cook the pasta in the cauliflower water until done. Around 10 minutes.
Add around a cup of cauliflower water to the breadcrumb mixture to moisten.
Mix the mostaccioli and cauliflower together .
Top with freshly grated Parmesan cheese and you ready to serve.
Not a good time to diet if you make this dish.
Don't forget to click on the logo below and subscribe to my NEW NEWSLETTER
That's a discovery! That's Italian! That's Great Chicago Italian Recipes.com