Cauliflower-Onion Linguine
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 562 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 4 milligrams
- Sodium
- 236 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 16 grams
- Sugar
- 4 grams
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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
Directions
- 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. Photograph by Andrew Mccaul