| Cauliflower Sauce:
1. Add extra virgin olive oil to small skillet. Heat the oil over medium heat.
2. Sauté the coarsely chopped onion in hot oil until tender and golden brown.
3. Stir in the minced garlic and crushed red pepper flakes. Sauté an additional minute.
4. Stir in the chopped Italian Plum tomatoes, packing liquid, and sea salt.
5. Stir in cauliflower pieces and water.
6. Partially cover skillet. Bring to a simmer, cook 15-20 minutes or until cauliflower is tender.
Topping:
1. In separate skillet heat extra virgin olive oil over medium heat until hot.
2. Stir in finely chopped garlic and bread crumbs. Sauté until bread crumbs are toasted. Set aside.
Pasta:
1. Add pasta to salted boiling water and cook according to package instructions. Drain in colander.
2. In mixing bowl toss hot pasta with hot cauliflower sauce.
3. Spoon into individual serving dishes. Top with toasted bread crumbs.
4. Serve immediately. |
