Cauliflower Pasta

Ingredients

• 3 oz cooked whole-wheat penne (or gluten-free if needed)
• ⅛ head cauliflower
• 1 ½ tsp extra-virgin olive oil
• ¾ tsp golden raisins
• ¼ clove garlic (finely chopped)
• 1 pinch red pepper flakes
• ¼ cup fresh parsley (chopped)
• ¾ tsp lemon juice (freshly squeezed)
• 1 ½ tsp parmesan cheese (grated (optional) Can replace with grated pecorino or romano.)
• kosher salt (to taste)

Instructions

1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 of the cooking water, then drain the pasta.
2. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole).
3. Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes, and salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned about 4 minutes.
4. Remove the skillet from the heat and stir in the pasta, parsley, lemon juice, cheese, and the reserved cooking water. Season with salt to taste and serve.

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