Cauliflower-Onion Linguine

2013-07-04
  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    562 calorie
  • Fat

    24 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    4 milligrams
  • Sodium

    236 milligrams
  • Carbohydrate

    72 grams
  • Fiber

    3.5 grams
  • Protein

    16 grams
  • Sugar

    4 grams

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

Method

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. 

Step 2

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. 

Step 3

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. 

Step 4

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

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