1 fresh cauliflower (cut into pieces) (use frozen cauliflower when fresh in not available)

one pound of number 3 or 4 spaghetti (break each strand into three pieces)

¼ cup of olive oil

1 stick of butter, add a second stick of butter to increase richness

1 large onion (sliced in strips)

1 large bell pepper (cut in large chunks)

2 celery ribs (cut in large chunks

1 tablespoon of Lemoine’s “Season Em Up” or your favorite Cajun/Creole seasoning

1 teaspoon of salt

1 level tablespoon of granulated garlic

1 heaping tablespoon of parsley flakes

1 cup of shredded Parmesan cheese (optional)

Prep

Break the pasta, slice the onion, bell pepper, celery and cut the cauliflower. Reserve each ingredient in separate containers.

Directions

1. Bring 1.5 gallons of water to a boil. (okay to add s couple tablespoons of olive, not listed on this recipe.)  Once the water is at a rapid boil, add the pasta. Allow the pasta to boil for 5 to 6 minutes. Then, add the cauliflower and allow the pasta and cauliflower to boil together for another 5 minutes.
2. Meanwhile, pour the ¼ cup of olive oil into a skillet, then add the butter and turn heat to medium.
3. Once the butter is melted, add the onions, celery and bell pepper and cook down until the onions clears and soften, just a couple minutes.
4. Now, drain the pasta and cauliflower into a colander. After the water is drained, pour the pasta and cauliflower into the pot you used to boil them in.
5. Afterwards, pour the skillet ingredients into the pasta pot. Add the Cajun/Creole seasoning, salt and parsley flakes and mix well.

Time to eat!