- 1 head cauliflower, roughly chopped
- 2 teaspoons kosher salt
- 1 tsp. black pepper
- 1 tbsp. extra virgin olive oil
- 1 tbsp. fresh sage, chopped
- 6 cups linguini, cooked
- 1/2 c. egg substitute
- 1/3 c. fat free half and half
- 1/4 c. Parmesan cheese, grated
- 1/4 c. Fontinella® cheese, grated
- 1/2 tsp. garlic salt
- 1/4 tsp. black pepper
- Pinch nutmeg
Preheat oven to 400 degrees F. Place the cauliflower florets on a baking sheet covered in aluminum foil, coated in cooking spray. Sprinkle florets with salt and pepper and bake for 25 to 30 minutes or until the cauliflower is golden brown. Remove from oven and set aside. While the cauliflower is cooking, boil the pasta according to package directions until pasta is al dente.
In a small mixing bowl, combine the remaining ingredients (egg substitute through nutmeg).
Heat a large skillet over medium-high heat. Add one tablespoon of extra-virgin olive oil. Add the sage and sauté until fragrant and lightly crisp. When the cauliflower is cooked, add to the pan and continue to sauté.
Once the pasta is cooked, reserve one cup of the pasta water before draining. Place the pasta in a large mixing bowl and slowly drizzle the egg mixture over the noodles and toss to coat. If the egg mixture is too dry, add a little bit of pasta water at a time to make a smooth sauce.
Once the pasta is ready, fold in the cauliflower sage mixture and garnish with crispy sage leaves and more Fontinella cheese.