How to Make Pasta With Cauliflower, Sunflower Seeds and Red Cabbage

A totally new way to cook cauliflower. Healthful and hearty. Serves 4.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Salt And Pepper
• 2 Saucepans
• Colanders
• Large Pots
• Measuring Cups
• Measuring Spoons
• Stockpots
• 4 minced garlic cloves
• 2 tbsp roasted sunflower seeds
• 3 tbsp extra-virgin olive oil
• 1 lb linguine
• sauté pans
• 1/2 head red cabbages - chopped
• 1 medium head cauliflower

1. Bring about 4 qts. water to boil in a large pot for the pasta. Add the pasta and cook until al dente according to package directions.
2. Bring several qts. water to boil in two separate saucepans over high heat.
3. Trim and discard the cauliflower leaves. Remove the core and stalks and cut the cauliflower into small, bite-size florets. Add the cauliflower to the boiling water and cook for about 5 minutes. Drain and set aside.
4. Add the red cabbage to boiling water and cook for about 3 minutes, until the cabbage is bright purple and slightly softened. Drain and set aside.
5. Heat the olive oil in a sauté pan over medium-high heat. Add the garlic and cook, stirring constantly, for about 2 minutes.
6. Add the cauliflower and cook for 2 minutes, stirring frequently.
7. Add the sunflower seeds and cabbage and salt and pepper to taste. Cover and cook over low heat, stirring occasionally, for about 7 minutes.
8. Toss the pasta with the vegetables and serve immediately in individual bowls.

Tips & Warnings

• Any long, thin pasta will do.
• To toast sunflower seeds if they're not roasted already, stick them in a 350-degree F oven for 5 to 7 minutes or until they smell toasty.