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Cauliflower-Onion Linguine Recipe

   
 

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     Cauliflower-Onion Linguine

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 mins

Ingredients
Kosher salt
12oz linguine
4 tablespoons EVOO
2 cloves garlic, minced
1/4 cup Panko breadcrumbs
1/2 cup fried onions, chopped
4 cups cauliflower florets, roughly chopped
1/2 to 1 teaspoon red pepper flakes
1/4 grated parmesan cheese, plus more for topping
 
2 tablespoons chopped fresh basil
1/4 cup pine nuts

Instructions
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 friend 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 teh skillet over medium/high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast about 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.


Originally Submitted
10/27/2011





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