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1 head of cauliflower
2 to 3 qts. water
2 tbsp. oil
1/2 to 1 lb. cooked pasta
1/2 tsp. salt or to taste
Pepper to taste
1/2 tsp. garlic powder or to taste
Clean and cut up cauliflower to bite size pieces. Boil 2 to 3 quarts water, salted, add cauliflower. Cook until crisp tender, do not overcook. Do not drain. Add salt, pepper and garlic powder. Turn off. In separate pot cook pasta. Cavatilli, medium shells, or elbow macaroni. Drain and add to cauliflower broth. Serve hot, sprinkled with parmesan cheese.
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