1/2 c. part skim ricotta cheese
1 c. cauliflower florets
1/2 tsp. salt
1 tsp. each olive oil and butter
1/4 c. diced onion
1 sm. garlic clove, minced
1 c. cooked elbow macaroni
1 tbsp. chopped fresh parsley, divided
Dash freshly ground pepper
1 tbsp. plus 1 tsp. plain drained bread crumbs, lightly toasted
2 tsp. grated Parmesan cheese
1/2 oz. toasted almonds, finely ground
Italian (flat-leaf) parsley sprig

In order to eliminate chill, remove ricotta cheese from refrigerator and let stand 30 minutes before using.

In 1 quart saucepan add cauliflower and salt to 1 1/2 cups boiling water; return to boil and cook until tender, about 10 minutes. Drain cauliflower, reserving 3/4 cup cooking liquid.

In 9 inch skillet combine oil and butter and heat over medium heat until butter is bubbly and hot; add onion and garlic and saute for 1 minute (do not brown). Add 3/4 cup drained cauliflower and, using a fork or potato masher, mash cauliflower; add macaroni, reserved cooking liquid, and 2 teaspoon chopped parsley and stir to combine.

To serve, spoon macaroni mixture into serving bowl; top with ricotta cheese and sprinkle with remaining teaspoon chopped parsley, the pepper, bread crumbs, Parmesan cheese, and ground almonds. Arrange remaining 1/4 cup cauliflower over ricotta mixture and garnish with parsley sprig. Makes 2 servings.