Linguine with Saffron and Andouille Sausage and Cauliflower

This is a dish Brit found on The Spice House website, I believe while searching for cheap spices to purchase. The recipe is so simple, but so incredibly rewarding. We changed one of the ingredients to make it healthier, specifically using fat free half and half instead of whole milk. Snobs might be able to notice a difference, but it's quite delicious exactly as we made it. We also added in some andouille sausage and roast cauliflower to add protein and make the meal more well rounded. This is a definite repeat recipe.

Linguine with Saffron and Andouille Sausage and Cauliflower
(Modified from a recipe at The Spice House)

Serves 4

Generous pinch of saffron
1 1/3 cups fat free half and half
3 tbsp coarse salt
1 box linguine
1 cup Parmesan cheese, divided
1 package of TJ's andouille sausage, sliced
1 head of cauliflower, cut into small florets


1-2 days in advance, mix the saffron with the half and half and store in a sealed container in the fridge.
Cook the pasta according to the packaging.
Roast the cauliflower in the oven at 400 F until it is cooked through.
Saute the sausage in a tbsp of oil in a pan until browned and heated through.
Warm the saffron mix in the same pot that the pasta was cooked in. Once warm, add back to the drained pasta and stir well. Add half of the cheese and stir well. Add in the salt and stir well. Let sit 1-2 minutes and season to taste.
Serve with the cauliflower and sausage on top.