Cauliflower Onion Linguine – a delicious recipe with kosher salt, linguine, extra-virgin olive oil, garlic, breadcrumbs, onions. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
361
kcal
Calories
19
g
Fat
37
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: kosher salt, 12 ounces linguine, 4 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, and more.
Yes, Cauliflower Onion Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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