Instructions: Break the cauliflower up into separate flowers and chop the stem into chunks. Peel the carrot; slice diagonally, 1/4-inch thick. Boil the cauliflower and carrot in plenty of water seasoned with vegetable flakes and salt. Cook 5 to 6 minutes.

Break the spaghetti into thirds and add to the pot with the cauliflower. Return to boil and cook 4 to 5 minutes or until pasta and vegetables are fork tender but not mushy. Drain.

Wipe the pot with a paper towel. Heat the olive oil with the clarified butter in the pot. Add garlic to taste. Add the drained pasta and vegetables, a pinch each of salt and pepper; toss to coat and warm through. Add curry powder with a light touch. Serve at once garnish with fresh cilantro leaves.

Description: "Pasta and vegetable side dish with a hint of curry"

NOTES : (Serves 2 to 3 as side dish). Add leftover to soup or to a frittata

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