8 oz pasta (preferably noodle shape like fettuccine, linguini, spaghetti, etc.)
sea salt
3 garlic cloves - sliced
pinch of red pepper flakes
juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
¾ cup golden raisins
½ cup chopped pistachios
¼ cup chopped parsley
large handful of basil leaves (optional)
Instructions
Place the chopped cauliflower florets in a food processor and pulse into rice-sized pieces (some will be bigger, some smaller, and that's fine). Set aside.
In the meantime, bring a large pot of water to a boil, add salt and cook your pasta according to the time on the package. Drain, reserving ½ cup of cooking water and set aside.
Lower the heat back to a medium. Add the reserved pasta cooking liquid, mustard, paprika, raisins and pistachios. Mix well and cook for about 8 minutes, until the cauliflower is cooked, but not mushy.
Add the cooked pasta and toss to combine. Mix in the herbs and serve.
Recipe by Golubka Kitchen at https://golubkakitchen.com/cauliflower-pesto-pasta/