Sicilian Cauliflower Linguine Recipe - Forks Over Knives
This pasta dish is far healthier than traditional linguine, but still packed with flavor. With a little bit of miso, you won’t miss the fish—or all that oil.
Ingredients
- 1 pound whole-grain linguine, cooked, drained, and kept warm
- 1 large head cauliflower, cut into florets
- 2 medium red onions, peeled, halved, and thinly sliced
- 4 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon mellow white miso, dissolved in 3 tablespoons hot water
- ½ cup golden raisins
- Large pinch saffron, soaked for 10 minutes in ¼ cup hot water
- 3 tablespoons pine nuts, toasted
- Chopped parsley
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