White Linguini

• Serves: 8
• 500 g Linguini
• 1 head Cauliflower
• 2 EL Butter
• 6 Cloves Garlic (dried)
• Salt, Pepper
• .25 TL Oregano

1. Boil Linguini in salted water. Chop cauliflower and finely chop 4 garlic cloves. Push the remaining 2 garlic cloves through a garlic press and set aside separately.
2. Heat butter in a saucepan. Add garlic and cauliflower, browning lightly. Add Linguini and mix well. Lastly, stir in pressed garlic and add oregano. Serve immediately.
3. Linguini