Linguine with Cauliflower and Brown Butter

Pasta and Pizza | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Linguine with Cauliflower and Brown Butter

Ingredients

Coarse flour cookies - ¾ cup
Butter - 6½ tablespoons
Cauliflower - 1⅕ kg
Coarse Salt - to taste
Ground Black Pepper - to taste
Chopped Sage Leaves - 10 pieces
Shallot - 1 piece
Green Tagliatelle Pasta - 17.6 oz
Chopped Sage Leaves - ¾ cup
Grated Pecorino Pepato Cheese - 2.1 oz

Step by Step guide

Step 1

Cut the cauliflower into small florets. Finely chop the shallot.

Step 2

Place the croutons in a plastic bag and crush them into crumbs.

Step 3

In a large skillet, melt 1.5 tablespoons of butter over medium heat. Add the cauliflower and salt. Sauté for 15 minutes, then add ¼ cup of water and cook until tender for another 3–4 minutes.

Step 4

Meanwhile, in a pot of boiling salted water, cook the pasta until al dente. Drain, reserving ½ cup of the water.

Step 5

In the pot used for the pasta, melt the remaining 5 tablespoons of butter over medium heat. Add the sage leaves and shallot. Sauté for about 3 minutes, until the butter turns light brown.

Step 6

Then add the pasta, cauliflower, parsley, and parmesan. Season with salt and pepper. Toss, adding the reserved water to achieve the desired consistency. Sprinkle with croutons and serve.