Cauliflower-Onion Linguine
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
340 g
Linguine4 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (minced)1 cup
Fried Onion (chopped)1 tsp
Red Pepper Flake2 tbsps
Basil (chopped fresh)1 cup
Pine NutDirections:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 1 cup cooking water, then drain the pasta
4
Return to the pot and toss with 1 tablespoon olive oil
5
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat
6
Add the garlic and cook about 30 seconds
7
Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes
8
Transfer to a plate; wipe out the skillet
9
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat
10
Add the cauliflower and cook until the edges brown, about 4 minutes
11
Add the red pepper flakes and toast 30 seconds
12
Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute
13
Add the pasta, onion mixture and parmesan to the skillet and toss
14
Season with salt
15
Top with the basil, pine nuts and more parmesan
16
Photograph by Andrew Mccaul