2 Tablespoons Almond Oil
6 Cloves garlic, sliced
1 Sweet onion, coarsely chopped
1 Medium carrot, finely chopped
2 Scallions cut into thick slices
1 Large head cauliflower, trimmed and coarsely chopped
1 Small hot chile pepper, finely chopped
1 Cup basil leaves, uncut
1 Cup coarsely chopped Italian flat leaf parsley
Salt and pepper to taste
1 35-ounce can Italian (San Marzano) whole peeled tomatoes in juice, squeezed with your hands
A pinch of cayenne ground red pepper
1 Cup water
1 Cup reserved cooking water from pasta
3 Tablespoons Organic Mediterranean Olive Oil with lemon
2 Tablespoons Essentials Organic Flax Seed
½ Cup grated Pecorino Romano cheese
Freshly ground black pepper
Heat the almond oil in a large pot over low heat. Add the garlic, onion, carrot, scallions, cauliflower, chile pepper, basil, parsley, salt and pepper. Stir to combine. Cover and cook for about 30 minutes, stirring occasionally until the cauliflower has softened and released some of its liquids. Add the tomatoes, the cayenne and the water. Raise the heat to medium boil, stirring occasionally using the spoon to break up the larger pieces of cauliflower, into small pieces, for about 40 minutes, until the cauliflower is soft and the sauce has reduced by about an inch.
Meanwhile, cook the pasta according to package directions, reserving one cup of the cooking water before draining. Add the reserved cooking water to the cauliflower mixture. Drizzle with the 3 tablespoons of olive oil. Stir to combine. Cover and cook for two minutes, stirring occasionally. Add the drained pasta, and using two wooden spoons, toss well to coat the pasta. Turn into a serving bowl. Drizzle the 2 tablespoons flaxseed oil evenly over the pasta. Serve immediately. Top each serving with optional grated Pecorino Romano cheese and freshly ground black pepper.
Serving Size: 6
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