Cauliflower-Onion Linguine
By Cindy
Ingredients
- Kosher salt
- 12 ounces linguine
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup panko (Japanese breadcrumbs)
- 1/2 cup fried onions, chopped
- 4 cups cauliflower florets, roughly chopped
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 cup grated parmesan cheese, plus more for topping
- 2 tablespoons chopped fresh basil
- 1/4 cup pine nuts
Details
Servings 4
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 tablespoon olive oil.
Meanwhile, heat 2 tablespoons 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 tablespoon 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.
You'll also love
- Rachel Ray 30 Minute Shepherd Pie 4.1/5 (16 Votes)
- Parmesan Pesto Tilapia 4.3/5 (55 Votes)
- MERRY BERRY CHEESE BARS 4.2/5 (55 Votes)
- Loaded Baked Potato Shepherd's Pie 4.3/5 (53 Votes)
- Lemon Garlic Baby Dutch Yellow... 4.3/5 (53 Votes)
- Garlic Pesto Chicken with Tomato... 4.2/5 (60 Votes)
- Garden Rotini Pasta Salad 4.2/5 (56 Votes)
- Five Star Filet Mignon Stuffed... 4.8/5 (12 Votes)
Review this recipe