Spaghetti Josephine

Cook cauliflower, cut into roses, in a saucepan with a little water – the roses must still have “bite”!

Cook the spaghetti in enough salted water until crisp.

Meanwhile, in a small saucepan, sauté the fresh garlic, finely chopped in olive oil, add the butter and the parsley, finely chopped, and continue to sauté for a little while.

Mix the spaghetti and the cauliflower, pour the sauce over them, mix thoroughly and sprinkle with the Parmesan cheese and ground pepper.

If you use broccoli instead of cauliflower, the dish will taste just as good and look even more distinctive.

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