Best Cauliflower Onion Linguine Recipes
CAULIFLOWER ONION LINGUINE
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.
Provided by Oliver Fischers Mo
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 527.4, Fat 18.8, SaturatedFat 4.4, Cholesterol 11, Sodium 242, Carbohydrate 71.6, Fiber 5.1, Sugar 4.6, Protein 18.4
CAULIFLOWER-ONION LINGUINE
Steps:
- 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 tablespoons 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 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. Season with salt. Top with the bail, pin nuts and more parmesan.
CAULIFLOWER-ONION LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 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. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul
Nutrition Facts : Calories 562 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 4 milligrams, Sodium 236 milligrams, Carbohydrate 72 grams, Fiber 3.5 grams, Protein 16 grams, Sugar 4 grams
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