0 recipes from contoocook and beyond


12 oz. linguini -salt
4 tbsps. olive oil
3 cloves garlic minced
l/4 cup Panko bread crumbs
l/2 cup fried onions chopped (French””s crisp fried onions)
4 cups (l head) cauliflower florets, roughly chopped
l/2 tsp. red pepper flakes
l/4 cup grated parmesan cheese plus more for topping
2 tbsps. chopped fresh basil (or l tbsp. dried)
Boil water and cook linguini as per box directions – but reserve one cup of
pasta cooking water, drain. return to pot and add l tbsps. olive oil.
Heat 2 tbsps. olive oil in large heavy skillet over med heat; add garlic and cook 4 seconds.Add bread crumbs and onions and cook stirring until toasted, about 3 mins.. Transfer to platter and wipe out skillet. Heat remaining oil to skillet over med-high heat and add cauliflower and cook until edges brown, about 5 mins.; add red pepper and cook 30 secs. more.,. Add cooking water and cook until reduced by half and cauliflower is crisp-ltender about 2 more mins.. Add pasta, onion mixture and parmesan to skillet and toss well . Season well and add basil and more cheese. S[rinkle with additional olive oil for flavor. Skerves 4 . Food network

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