Cauliflower Onion Linguine

Submitted by Oliver Fischers Mo

"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."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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

directions

1. Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
2. Return pasta to the pot and toss with 1 tablespoon olive oil.
3. 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.
4. 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.
5. Add the pasta, onion mixture and parmesan to the skillet and toss. Top with basil, more fried onions, and more parmesan.