MARGHERITA WITH FRIED CAULIFLOWER

MARGHERITA WITH FRIED CAULIFLOWER
Margherita all'Elvira The crispness of the fried cauliflower and garlic with the
rippled noodles makes an unforgettable dish for late fall or winter. Easy to
prepare and satisfying for the heartiest appetite! Serves 4, main course.
Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about
3 lbs.)
1 tbsp. salt
1/2 c. wondra flour
1/2 c. dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 c. olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled noodles)
1 tbsp. olive oil
1/2 c. chicken broth, heated (see note)
1/2 c. freshly grated Romano cheese
2 tsp. minced Italian parsley leaves (garnish)
Freshly grated Romano cheese (for serving)
1. Remove florets from cauliflower, including about 1 inch of stem.
Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water,
drain in colander and set aside.
2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the
cauliflower florets. Boil until barely tender when tested with a fork,
about 5 minutes. With a skimmer or slotted spoon, transfer florets to
a colander, rinse under cold water and drain well. Reserve liquid for
cooking pasta.
3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and
pepper. Dredge florets in flour mixture, being sure each piece is well
coated. Arrange in a single layer on a large platter.
4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze
forms. Add garlic, turn heat to low and saute' until lightly golden,
pressing the garlic flat in pan with the back of a wooden spoon. With
a slotted spoon, remove garlic and drain on paper towel; set aside. (If
you are not a garlic lover, discard.) Place florets in pan and saute'
over medium heat, turning with spatula, until golden and crisp on all
sides; don't be concerned if florets break apart while frying.
5. Meanwhile, return water in which cauliflower was cooked to a boil.
Add pasta and cook until al dente; the cauliflower and pasta must be
done at the same time so that the florets will still be crispy when
tossed with the pasta. Drain pasta in a large colander, transfer to a
bowl containing 1 tablespoon olive oil and toss quickly.
6. Mix half of the cauliflower and any of the browned fragments stuck to
the bottom of the pan with the pasta. Add sauteed garlic, heated
chicken broth and Romano cheese; toss well again. Spoon remaining
cauliflower on top and garnish with minced parsley. Serve
immediately with additional grated Romano cheese. **If you do not
have chicken broth, remove 1/2 cup of the pasta water before draining
and substitute for broth.