2 Tablespoons olive oil
2-3 leeks or gar-leeks, halved lengthwise and thinly sliced
1 large head cauliflower, florets broken into bite-sized pieces and stems chopped
1 teaspoon dried thyme or two stems fresh thyme
1/2 cup each water and pinot grigio or dry white wine
1/2 pound whole wheat rotelle pasta, cooked al dente
1 Tablespoon butter or olive oil
In a large lidded pan, sauté leeks in olive oil until softened. Add cauliflower and thyme,
sauté for 5 minutes. Add liquid, bring to a boil, reduce heat, cover and simmer for 15 minutes.
Mix in pasta and butter. Toss until combined. Serve hot. Cover and refrigerate leftovers.
Top with a grated or crumbled strong cheese and freshly ground black pepper.