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3/4 cup store-bought croutons or 3 slices bread
6 1/2 tablespoons butter
2 1/2 lbs cauliflower, cut into florets
salt, to taste
fresh coarse ground black pepper, to taste
crushed red pepper flakes, to taste
1 lb linguine
10 fresh sage leaves or 1/2 teaspoon dried sage
1 shallot, minced
3/4 cup chopped fresh parsley
1/2 cup freshly grated parmesan cheese, plus more for serving
toasted & chopped almonds, for garnish
Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat.
Add cauliflower florets and 1/4 teaspoon salt; saut? 15 minutes.
Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
In a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 minutes.
Drain pasta, reserving 1/2 cup cooking water.
In pasta pot, melt remaining 5 tablespoons butter over medium heat.
Stir in sage and shallot; cook until butter is golden brown, 3 minutes.
Add pasta, cauliflower, parsley, and Parmesan; season with salt, black pepper, and red pepper flakes, if using.
Toss to combine.
Add reserved cooking water if pasta seems dry.
To serve, sprinkle with breadcrumbs, more Parmesan and chopped & toasted almonds.
6 1/2 tablespoons butter
2 1/2 lbs cauliflower, cut into florets
salt, to taste
fresh coarse ground black pepper, to taste
crushed red pepper flakes, to taste
1 lb linguine
10 fresh sage leaves or 1/2 teaspoon dried sage
1 shallot, minced
3/4 cup chopped fresh parsley
1/2 cup freshly grated parmesan cheese, plus more for serving
toasted & chopped almonds, for garnish
Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat.
Add cauliflower florets and 1/4 teaspoon salt; saut? 15 minutes.
Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
In a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 minutes.
Drain pasta, reserving 1/2 cup cooking water.
In pasta pot, melt remaining 5 tablespoons butter over medium heat.
Stir in sage and shallot; cook until butter is golden brown, 3 minutes.
Add pasta, cauliflower, parsley, and Parmesan; season with salt, black pepper, and red pepper flakes, if using.
Toss to combine.
Add reserved cooking water if pasta seems dry.
To serve, sprinkle with breadcrumbs, more Parmesan and chopped & toasted almonds.
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