Cauliflower-Onion Linguine

I pulled this recipe out of the Food Network Magazine back in November of 2010.  It sounded kind of different and good.  I’ll be honest-the dish as a pasta dish didn’t live up to the expectation I had for it HOWEVER as a cauliflower dish it would be absolutely delicious!! So next time I will omit any part of the recipe for pasta and just make cauliflower with panko and onions. I suggest you do the same. After all who doesn’t need a new way to cook cauliflower? Toasty and garlicky panko and french fried onion pieces with crispy cauliflower pieces-what’s not to love? Skip the pasta part.


Cauliflower-Onion Linguine

  •  Kosher Salt
  • 12 ozs linguine
  • 4 tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • ¼ cup Panko
  • ½ cup fried onions, chopped
  • 4 cups fresh cauliflower florets, roughly chopped
  • ½ to 1 tsp red pepper flakes
  • ¼ cup freshly grated parmesan cheese plus more for topping


  • Bring a large pot of salted water to a boil and cook pasta.  When pasta is done reserve 1 cup of the cooking water, drain it and return it to the pan and toss with 1 tbsp olive oil. Set aside.
  •  Heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and onion and cook, stirring, until lightly toasted about 3 minutes. Transfer to a plate, wipe pan clean.
  • Heat remaining 1 tbsp 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.
  • Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt and more parmesan.

 Adapted from Food Network Magazine November 2010.


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