Linguine with Cauliflower and Brown Butter

By gnikylime

Ingredients

• 3/4 c. packaged croutons or 3 slices stale bread
• 6 +1/2 T. butter
• 1 medium head cauliflower (2+1/2 lb.), cut into florets
• salt and pepper
• 1 lb. linguine
• 10 fresh sage leaves or 1/2 t. dried sage
• 1 shallot, minced
• 3/4 c. chopped fresh parsley
• 1/2 c. freshly grated Parmesian cheese, plus more for serving

Preparation

Step 1

1. Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
2. In a large skillet, melt 1+1/2 T. butter over medium-low heat. Add cauliflower florets and 1/4 t. salt; saute 15 min. Add 1/4 c. water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 min. Increasing to medium high. Add additional 1/2 c. water.
3. In a large pot of boiling salted water, cook linguine until al dente according to package instruction, about 10 minutes. Drain pasta, reserving 1/2 c. cooking water.
4. In pasta pot, melt remaining 5 T. butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesian; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.