Linguine with Cauliflower in Tomato Cream Sauce

1 lb. linguine
2 T. olive oil
4 garlic cloves, minced
1/4 t. crushed red pepper flakes
1 large cauliflower, cut into small flowerets
1 c. tomato puree
1 c. light cream or 1/2 c. heavy cream mixed with 1/2 c. milk
1/4 t. freshly grated nutmeg
1/2 t. salt
Freshly ground black pepper to taste
1/4 c. minced fresh parsley
Grated Parmesan cheese

Cook linguine per package directions until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. Do not let the garlic brown. Stir in the cauliflower and toss to coat well. Pour in 1/3 c. water and cover the pan. Cook 10 minutes, or until the cauliflower is tender but not mushy. Remove the cover and toss occasionally.

Mix together the tomato puree, cream, nutmeg, salt, and pepper. Pour over the cauliflower and toss well. Bring to a boil, then turn off the heat.

Drain the linguine in a colander. Place some linguine on each serving plate. Spoon on the sauce, then garnish with the minced parsley. Pass the Parmesan cheese at the table.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 120.