Slice cauliflower into thin pieces, including the steam.
In a large pan, heat olive oil and butter over high heat and once hot, add cauliflower and 1 tsp salt. Allow to brown slightly.
Add the garlic and grated zucchini and cook until the water has been released, then allow water to evaporate.
Turn heat to low and put lid on pan and cook 15 to 30 minutes until mixture becomes saucy. Break down bigger pieces of cauliflower with the back of a wooden spoon. Turn heat to low and allow to cook until the pasta is ready.
Cook spaghetti with 1T kosher salt in the water until al dente. Toss half the sauce with the pasta and spoon each serving with an extra dollop of the sauce and grated cheese.
Originally Submitted
11/15/2009
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