Cauliflower-Onion Linguine

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. linguine

4 Tbsp. EV olive oil

2 cloves garlic, minced

1/4 c. panko breadcrumbs

1/2 c. French fried onions, chopped

4 c. cauliflower florets, roughly chopped

1/2 to 1 tsp. red pepper flakes

1/4 c. grated parmesan cheese, plus more for topping

2 Tbsp. chopped fresh basil

1/4 c. pine nuts

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 c. cooking water, then drain the pasta. Return to the pot and toss with 1 Tbsp. olive oil.

Meanwhile, heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.

Heat the 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, about 1 more minute.

Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan.