Linguine With Cauliflower And Brown Butter

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3/4 cup store-bought croutons or 3 slices bread
• 6 1/2 tablespoons butter
• 2 1/2 lbs cauliflower, cut into florets
• salt, to taste
• fresh coarse ground black pepper, to taste
• crushed red pepper flakes, to taste
• 1 lb linguine
• 10 fresh sage leaves or 1/2 teaspoon dried sage
• 1 shallot, minced
• 3/4 cup chopped fresh parsley
• 1/2 cup freshly grated parmesan cheese, plus more for serving
• toasted & chopped almonds, for garnish

Recipe

• 1 place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (if using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
• 2 in a large skillet, melt 1 1/2 tablespoons butter over medium-low heat.
• 3 add cauliflower florets and 1/4 teaspoon salt; sauté 15 minutes.
• 4 add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
• 5 in a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 minutes.
• 6 drain pasta, reserving 1/2 cup cooking water.
• 7 in pasta pot, melt remaining 5 tablespoons butter over medium heat.
• 8 stir in sage and shallot; cook until butter is golden brown, 3 minutes.
• 9 add pasta, cauliflower, parsley, and parmesan; season with salt, black pepper, and red pepper flakes, if using.
• 10 toss to combine.
• 11 add reserved cooking water if pasta seems dry.
• 12 to serve, sprinkle with breadcrumbs, more parmesan and chopped & toasted almonds.
• 13 enjoy with a roasted chicken breast and a robust green salad with tomatoes, avocados, & puprle onion with a champagne vinaigrette. let's not forget the wine!