Recipe

Linguine With Cauliflower And Brown Butter Recipe

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Ingredients

Directions

Step #1 Place croutons in a plastic bag, & crush to coarse crumbs with a rolling pin.
Step #2 (If using bread, & toast in a dry skillet until golden, grind in a food processor/blender, 2 to 3 mins, shaking skillet frequently to toast evenly.
Step #3 ) In a large skillet, melt 1 1/2 tbsps butter over medium-low heat.
Step #4 Add cauliflower florets & 1/4 tsp salt; sauté 15 mins.
Step #5 Add 1/4 c water; cook this until cauliflower is tender when pierced with a sharp knife, about 3 to 4 mins.
Step #6 In a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 mins.
Step #7 Drain pasta, reserving 1/2 c cooking water.
Step #8 In pasta pot, melt remaining 5 tbsps butter over med-heat/flame.
Step #9 Stir in sage & shallot; cook this until butter is golden brown, 3 mins.
Step #10 Add pasta, cauliflower, & red pepper flakes, parsley, & Parmesan; season this with salt, black pepper, if using.
Step #11 Toss to mix.
Step #12 Add reserved cooking water if pasta seems dry.
Step #13 To serve, sprinkle with breadcrumbs, more Parmesan & sliced & toasted almonds.
Step #14 Enjoy with a roasted chicken breast & a robust green salad with tomatoes, avocados, & puprle onion with a champagne vinaigrette.
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