One-Pot Linguine Pasta with Cauliflower, Lemon, and Olives
Prep Time:15 minutes
Cook Time:10-15 minutes
Total Time:30 minutes
1 pound Linguine
1 1/2 teaspoon salt
3 large garlic cloves, sliced
3 tablespoons capers, drained
1/2 cup canned olives, drained and halved
1/4 teaspoon crushed red pepper flakes
1/2 head of a large cauliflower (or 1 small cauliflower), sliced (1/4 inch)
juice from one lemon (to taste)
1 tablespoon “Better-than-Bouillon (or vegetable bouillon of your choice)
4 1/2 cups water
1/4 cup olive oil
1 tablespoon vegan margarine (optional)
fresh parsley, minced for garnish
In a large pot, add linguine, salt, garlic, capers, olives, crushed red pepper, cauliflower (see note), and “Better-than-Bouillon.”
Fifteen minutes before serving, add water and oil.
Bring to a boil and reduce to a simmer. Stir to make sure pasta does not stick, be vigilant, especially in the beginning. Let simmer for 8-10 minutes. Keep in mind that the pasta will continue to cook even when taken off the heat, so you want the pasta to be a little chewy.
Add the lemon juice, margarine (optional), and fresh parsley; stir to combine.
Make sure to remove the stem and green leaves from the cauliflower before slicing.