Ingredients
Scale
- 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
Instructions
- 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.
- Serve immediately.
Notes
- Make sure to remove the stem and green leaves from the cauliflower before slicing.