Short Pasta with Cauliflower
Another of the recipes that Rose tried out when she was our nightly cook. (Oh, those were the days!). This was really tasty and comes in handy for meatless Fridays. SHORT PASTA WITH CAULIFLOWER Adapted from Italian Cookbook (page 92) 1 medium cauliflower 3 cups milk 1 bay leaf 1/4 cup butter 1/4 cup flour salt and pepper to taste 3/4 cup freshly grated Parmesan or Romano cheese 1-1/4 lb short pasta Bring large pan of water to a boil. Wash the cauliflower well, and separate it into florets. Boil the florets until they are just tender, about 8-10 minutes. Remove them from the pan with a strainer or slotted spoon. Chop the cauliflower into bite-size pieces and set aside. Do not discard the cooking water. Make a béchamel sauce by gently heating the milk with the bay leaf in a small saucepan. Do not let it boil. Melt the butter in a medium heavy saucepan. Add the flour, and mix it in well with a wire whisk ensuring there are no lumps. Cook for 2-3 minutes, but do not let the