Spicy Garlic & Cauliflower Linguine

May 28, 2016

 

 

 

True life: I’m addicted to pasta. It’s carb filled goodness and my thighs appreciate every single bite. I’ve been making the switch to whole grain pasta, but, my taste buds are only down for the cause if the dish is flavorful. I came across this recipe, and, WHO KNEW CAULIFLOWER COULD BE SO GOOD?! I’ve always loved my vegetables, but, now that they are being substituted for all of the meat in my diet I tend to be a little apprehensive.

 

This recipe is filling, delicious, and can kill all that apprehension with one swirl of your fork. As soon as I took my first bite my newly vegan soul sang spicy praises full of “thank yous” and “seconds, please.”

 

 

 

Key Ingredients:

 

Linguine +  6 Cloves Garlic + Small Head Cauliflower + Crushed Red Pepper Flakes

 

That’s really it! Plus some Extra Virgin Olive Oil (1/4 Cup + 3 TBSP) for cooking and some optional Vegan Parmesan Cheese (you can buy some at your local market or make at home using this recipe).

 

Simple, easy, and not crazy expensive to make which leaves more money for shoes…and purses…and makeup

 

 

Break up your cauliflower and place it in a large bowl. Toss it with 3 TBSP Olive Oil and 1/4 TSP Crushed Red Pepper Flakes. Mince and add in 3 Cloves Garlic. I also added a pinch or two of sea salt for flavor. Spread out evenly on a baking sheet and roast in the oven 10 minutes at 475 Degrees.

 

 

 

While that’s baking, bring a large pot of water to a boil. You can also sub half water / half vegetable broth to bring the pasta added flavor, but this is completely optional. Once the water is boiling add a dash of sea salt to the water before dropping in your linguine.

 

 

 

Cook according to your selected brands instructions, then strain and set aside. You can cover the pasta with a towel to keep it warm.

 

 

 

Remove cauliflower from the oven and set aside.

 

 

 

In the same pot that the pasta was cooked in, add 1/4 Cup Extra Virgin Olive Oil. Once oil is hot, add 1/4 TSP Crushed Red Pepper Flakes + More or Less depending on desired heat. (I added more because…spice). Let the flakes simmer and infuse with the oil for a few minutes. Next, add 3 Cloves Garlic – smashed and peeled but not minced.

 

Roast on each side until slightly brown and fragrant. Remove from heat and mince.

Once garlic is minced, drop all of the ingredients to the pan, mix, and let simmer a few minutes. You can add in 1/4 Cup Vegan Parmesan Cheese here if desired.

 

 

 

 

 

 

 

 

 

 

 

Serve & enjoy!

 

 

 

 

 

 

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