The following recipie is from The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond, by Pamela Ellgen.
My housemates and I have made several of the recipes from this cookbook and very much enjoyed most of them, so I plan on sharing my favorites with you! And today’s feature is….
Garlicky Cauliflower Linguine! The perfect vegetarian dish, whether you’re someone who’s a non-meat-eater or not! (There’s even a vegan option with this recipe!) It’s a fairly large recipe (serves 4), so gather your roommates, gather you family, gather your friends, and enjoy a tasty, super easy and quick dish in good company!
1 8-ounce package fettuccine or linguine noodles
salt and pepper (to taste)
1/4 cup olive oil, plus 2 tablespoons
1/4 cup water
1 head cauliflower
1/4 cup raisins (these are the best part in my opinion, so I would recommend using more than this!)
4 garlic cloves, minced
1/2 cup grated Parmesean cheese (or, for the vegans out there, leave this ingredient out!)
What to do:
Cook the pasta according to the package instructions. Drain in a colander.
In a skillet, heat 1/4 cup olive oil. Cut and add cauliflower and cook until it begins to sizzle. Add water, cover the pan, and cook for 7 minutes.
Add raisins and cook until almost no liquid remains in the pan (about 2 mins). Add garlic and cook for 30 seconds.
Transfer pasta to a serving dish, drizzel with remaining olive oil, and season with salt and pepper. Top it with cauliflower mixture and parmesan cheese. (When I made it, I simply mixed everything together, adding the pasta to the pan of cauliflower. This depends if you have a big enough pan, of course!)