Cauliflower-Onion Linguine***

By boscobojo

Ingredients

• Kosher salt
• 12 ounces linguine
• 4 Tbl. olive oil
• 2 cloves garlic, minced
• 1/4 cup panko
• 1/2 cup fried onions, chopped
• 4 cups cauliflower florets, roughly chopped
• 1/2 to 1 tsp. red pepper flakes
• 1/4 cup grated Parmesan cheese, plus more for topping
• 2 Tbl. chopped fresh basil
• 1/4 cup pine nuts

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 Tbl. olive oil.

Meanwhile, heat 2 Tbl. olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.

Heat the remaining 1 Tbl. olive oil in the skillet over medium high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.

Add the pasta, onion mixture and Parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more Parmesan.