Spaghetti  with a Creamy Cauliflower Sauce and Crumb Topping

From the Kitchen of:  Yolanda Caccamo Quackenbush

Sauce Ingredients:

*3 cloves garlic

*2 tbsp olive oil

*1 head cauliflower

*1/2 tsp red pepper flakes (If you like it spicier than add more!)

*salt and fresh ground black pepper to taste

*3 1/2 cups water

*1/3 cup heavy cream

* 3/4 cup grated Parmesan cheese

* 1/2 of a Lemon

* 1 lb of box spaghetti

Topping Ingredients:

* 1/2 cup fine bread crumbs

* 1/3 grated Parmesan cheese

* 1+ 1/2 TBSP olive oil

* salt to taste

* 2 TBSP chopped fresh parsley


* Core and Cut the Cauliflower into large pieces.

* In a Sauce Pan, Saute 3 cloves of Garlic with 2 TBSP of Olive Oil for 2-3 minutes.

* Add Water, Cauliflower and Crushed Red Pepper.  Cook for 20 minutes on medium heat. (Do not drain the water! We are keeping all of it!)

* Add Heavy Cream

* Puree with a Hand Blender (If you do not have a hand blender, then just toss it into a regular blender).

* Fold in Grated Cheese

* Add Salt and Pepper to taste.

* In a Large Sauce Pot, boil Spaghetti until al dente in slightly salted water.  Drain.

* Toss Pasta into a bowl and squeeze the juice of 1/2 of a lemon into the pasta.

* Pour Creamy Cauliflower Sauce onto the Spaghetti and toss until well blended.

* Make the topping: In a small frying pan, add Grated Cheese, Bread Crumbs, Chopped Parsley, Olive Oil, and Salt and Pepper to taste. Cook on a medium heat while stirring every once in a while, until toasty.

* Sprinkle the Topping all over the top and serve!