Prep 10 mins
Cook 10 mins
I found this recipe while looking for something different to do with cauliflower. It was very easy to put together and a hit with the whole family. You can easily change the amount of ingredients to suit your taste or fit what is in your fridge.
- kosher salt
- 12 ounces linguine
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1⁄4 cup panko breadcrumbs
- 1⁄2 cup fried onions
- 4 cups cauliflower florets, roughly chopped
- 1⁄2-1 teaspoon red pepper flakes
- 1⁄2 cup grated parmesan cheese, plus more for topping
- 2 tablespoons chopped fresh basil
- Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
- Return pasta to the pot and toss with 1 tablespoon olive oil.
- 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. Top with basil, more fried onions, and more parmesan.