Linguine with Cauliflower and Brown Butter Recipe

Name: Linguine with Cauliflower and Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter; 1 head cauliflower (2 1/2 pounds), cut into florets; Coarse salt and freshly ground pepper; 1/4 cup water; 1 pound linguine; 10 fresh sage leaves (or 1/2 teaspoon dried); 1 shallot, minced; 3/4 cup firmly packed coarsely chopped fresh flat-leaf parsley; 1/2 cup finely grated parmesan cheese, plus more for serving; 1/3 cup plain dried (coarse) bread crumbs, homemade (see page 365) or store-bought

Servings: persons

6 tablespoons (3/4 stick) unsalted butter
1 head cauliflower (2 1/2 pounds), cut into florets
Coarse salt and freshly ground pepper
1/4 cup water
1 pound linguine
10 fresh sage leaves (or 1/2 teaspoon dried)
1 shallot, minced
3/4 cup firmly packed coarsely chopped fresh flat-leaf parsley
1/2 cup finely grated parmesan cheese, plus more for serving
1/3 cup plain dried (coarse) bread crumbs, homemade (see page 365) or store-bought

1
In a large skillet, melt 2 tablespoons butter over medium-low heat.
2
Add cauliflower and season with salt; cook until crisp-tender, stirring occasionally, about 15 minutes.
3
Add the water; cook until cauliflower is tender when pierced with a sharp knife, 3 to 4 minutes.
4
Meanwhile, bring a pot of water to a boil; add a generous amount of salt.
5
Cook pasta until al dente according to package instructions.
6
Reserve 1/2 cup pasta water; drain pasta.
7
Melt remaining 4 tablespoons butter in same pot over medium heat.
8
Stir in sage and shallot; cook, stirring, until butter is golden brown, about 3 minutes.
9
Add pasta, cauliflower, parsley, and parmesan; season with salt and pepper.
10
Toss to combine.
11
Add enough reserved pasta water to create a thin sauce to coat pasta.
12
To serve, divide among shallow bowls, and sprinkle with bread crumbs and additional cheese.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) unsalted butter, 1 head cauliflower (2 1/2 pounds), cut into florets, Coarse salt and freshly ground pepper, 1/4 cup water, and more.

Yes, Linguine with Cauliflower and Brown Butter 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.

Linguine with Cauliflower and Brown Butter

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