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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