Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still packed with flavor. Plus, with a little bit of flavor-packed miso, you won’t miss the fish—or all that oil.

From Forks Over Knives: The Cookbook


  • 1 pound whole-grain linguine, cooked, drained, and kept warm
  • 1 large head cauliflower, cut into florets
  • 2 medium red onions, peeled, halved, and thinly sliced
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons tomato paste
  • 1 tablespoon mellow white miso, dissolved in 3 tablespoons hot water
  • ½ cup golden raisins
  • Large pinch saffron, soaked for 10 minutes in ¼ cup hot water
  • 3 tablespoons pine nuts, toasted
  • Chopped parsley


  1. Cook the pasta according to package directions. Drain and keep warm, reserving ½ cup of the cooking water.
  2. Steam the cauliflower in a double boiler or steamer basket for 6 minutes, or until tender. Drain and rinse until cool. Set aside.
  3. Place the red onions in a large saucepan and sauté over medium-high heat for 8 to 10 minutes, or until the onions are browned. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
  4. Add the garlic and tomato paste and cook for another minute.
  5. Add the dissolved miso, raisins, and saffron with its soaking liquid. Simmer the mixture for 2 minutes.
  6. Add the steamed cauliflower, stirring until heated through, and then add the cooked linguine. Toss well, adding reserved pasta cooking water as needed if the mixture is too thick.
  7. Serve garnished with the pine nuts and parsley.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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