Cauliflower Linguine

Ingredients:

2 Tbsp (27 g) olive oil
2 cloves garlic, minced
1 bay leaf
1 tsp dried basil
1/2 cauliflower (2 cups)
1/2 tsp (3 g) salt
1 8 oz can (60 g) tomato sauce [* SEE NOTES]
1/2 lb (225 g) uncooked linguine
1 T (14 g) butter
1/2 cup grated parmesan
1/2 cup sharp cheddar shredded
1/4 tsp (0.5 g) pepper

Procedure:

Sauté garlic, bay leaf & basil in oil. Add cauliflower florets, salt,
pepper & sauté a little. Stir in tomato sauce, lower heat and simmer
20 min.

Cook linguine. Toss hot pasta with butter and half of each cheese.
Spread on large platter and pour sauce on top. top with remaining
cheese. Serve at once.

Notes / Modifications:

* I strongly prefer to use 15-16 oz of tomato sauce than the 8 oz called for.

* I usually double the olive oil to 4 Tbsp.

* I usually double the garlic to ~4 cloves.

* The garlic cooks a lot more than I would normally let it do in most recipes. You are going to see significant color change (browning) by the time all is said and done. This is on purpose - the dish loses much of its flavor if you cook the garlic too lightly.

* Adding the cheeses very slowly while tossing the pasta helps reduce the likelihood of the pasta and cheese turning into an ugly clumpy mess.