Linguine with cauliflower and browned butter

I couldn’t tell you what made me pick this recipe- I don’t cook a lot of pasta, cauliflower is good but not my first choice for a vegetable, and this isn’t a dish that comes off as all that appealing, given that it’s pasta, cauliflower, and butter. But I gotta say, it was really good! And really easy. I am actually looking forward to making this again. Enjoy!!!

Linguine with cauliflower and browned butter
Cook time: 15-20 minutes
Serves 2-4

2-4 handfuls of linguine or other thin pasta
6 tbsp butter
1/3-1/2 head cauliflower, chopped
1/4 cup water
10 leaves fresh sage or 1/2 tsp ground sage
4-5 shallots, chopped
1/3 cup parsley
1/3-1/2 cup dried breadcrumbs, store-bought or homemade
1/3 cup Parmesan cheese

Cook pasta according to package directions. Approx. 8 minutes.

Melt 2 tbsp in a large skillet over medium-low heat. Add cauliflower and sauté 10 minutes. Add 1/4 cup water, cover, and let simmer over medium-low heat 3-5 minutes until cauliflower is tender. Uncover after 2 minutes and let water boil off.

Meanwhile drain off pasta. Set aside. Melt 4 tbsp butter in pot. Add sage and shallots. Sauté until butter is brown, approx 3-5 minutes. Add pasta, cauliflower, parsley, and cheese; toss together. Serve with bread crumbs and cheese as garnish.

To make breadcrumbs: remove crust from bread, tear in pieces, and blend in food processor until fine. Bake in oven for 12-15 minutes at 250F, tossing halfway through cook time.

Two things to note:
– don’t add the parsley first to the browned butter; it jumps out of the pan and is really quite frightening.
– I used margarine, yay dairy-free household! It actually turned out really okay!

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