Linguine, Cauliflower and Onion Skillet Bake Recipe

Name: Linguine, Cauliflower and Onion Skillet Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pinches Salt For Pasta Water; 8 ounces, weight Linguine Pasta; 2 Tablespoons Sweet Cream Butter; 1/2 teaspoons Red Pepper Flakes; 1/4 teaspoons Each: Black Pepper, Basil; 2 Tablespoons Canola Oil; 2 whole Medium White Onions, Peeled And Thinly Sliced; 1 bag 16 Ounce Bag, Frozen Cauliflower Florets; 1/4 cups Grated Parmesan Cheese; 1/4 cups Light Cream; 1/2 cups Whole Milk; 1 Tablespoon All-purpose Flour; 1/2 cups Seasoned Italian Bread Crumbs

Servings: persons

2 pinches Salt For Pasta Water
8 ounces, weight Linguine Pasta
2 Tablespoons Sweet Cream Butter
1/2 teaspoons Red Pepper Flakes
1/4 teaspoons Each: Black Pepper, Basil
2 Tablespoons Canola Oil
2 whole Medium White Onions, Peeled And Thinly Sliced
1 bag 16 Ounce Bag, Frozen Cauliflower Florets
1/4 cups Grated Parmesan Cheese
1/4 cups Light Cream
1/2 cups Whole Milk
1 Tablespoon All-purpose Flour
1/2 cups Seasoned Italian Bread Crumbs

1
Preheat oven to 400 F. Into a pot of boiling water add the salt and linguine pasta.
2
Stir and cook for 8 minutes.
3
Drain and place pasta in a large mixing bowl.
4
Add sweet cream butter, red pepper flakes, black pepper and basil and stir together well.
5
In a 10 cast iron skillet on medium high heat add canola oil, sliced onions, and frozen cauliflower florets.
6
Stir and cook for 5-7 minutes to brown the florets and onions.
7
Remove the cooked onions and florets from skillet into the linguine pasta bowl.
8
Add Parmesan cheese and mix together.
9
In the heated skillet reduce heat to medium low, add light cream and milk and stir to combine and scrape up the browned bits.
10
Slowly add flour and stir with a spatula until flour incorporates into cream mixture.
11
Add linguine, onions and cauliflower mixture into the skillet and stir ingredients together gently.
12
Add seasoned breadcrumbs on top of mixture.
13
Put skillet into the preheated 400 F oven and bake for 15 minutes.
14
This dish will be creamy and crispy and has a great flavor combination.
15
Enjoy!

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pinches Salt For Pasta Water, 8 ounces, weight Linguine Pasta, 2 Tablespoons Sweet Cream Butter, 1/2 teaspoons Red Pepper Flakes, and more.

Yes, Linguine, Cauliflower and Onion Skillet Bake 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.

That's it — enjoy your meal!

Linguine, Cauliflower and Onion Skillet Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions