As good as it gets

At following a recipe that is! YJDKIY still didn't stick to the prescribed instructions OR ingredients, and I think it turned out all the better. For the record, however, I'll give you the original recipe from Quick Vegetarian Pleasures by Jeanne Lemlin, along with my modifications.

Linguine with Cauliflower in a Tomato Cream Sauce

1 lb. linguine um, some, Hodgson's Mill Whole Wheat Fettuccine
2 T olive oil
4 garlic cloves minced 8 garlic cloves minced
1/4 t red pepper flakes
1 large cauli cut in small flowerets
1 c tomato puree I couldn't find puree so I used sauce (mmm itd be good fresh pureed) and it was more like a whole can than a cup
1 c light cream or 1/2 c heavy cream with 1/2 c milk DUH, I used on 5.3 oz cup of plain Oikos (SO much healthier)
1/4 t nutmeg
1/2 t salt used garlic salt instead

1/4 c minced parsley didn't have this, used basil instead
grated parmesan cheese
YJDKIY addition: 2/3 bag of fresh baby spinach
YJDKIY note for future additions: boiled shrimp or plain tofu cubes would be excellent

Here is my condensed version of the instructions too:

• Saute garlic and red pepper flakes in olive oil for a minute or two
• Add cauliflower and 1/2 c water, cover, cook until just barely tender
• In separate bowl, mix tomato puree and Oikos, add remaining spices and pour over cauli
• Bring to boil for about 5 minutes, add baby spinach and mix, cover, simmer 10-12 minutes
• Cook pasta
• Add parm to cauli mix and serve on top of pasta

 I will definitely make this again, it was tasty and super quick, the worst part was chopping cauli. It's messier than broccoli!