Best 7 Cauliflower Onion Linguine Recipes

ROASTED CURRIED CAULIFLOWER AND ONION

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
• Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
• Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
• Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

CAULIFLOWER ONION LINGUINE

Steps:

• Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
• Return pasta to the pot and toss with 1 tablespoon olive oil.
• Heat 2 tablespoons 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 tablespoon 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. Top with basil, more fried onions, and more parmesan.

CREAMY CAULIFLOWER RIGATONI PASTA

Steps:

• In a large, deep pan or skillet, add a few teaspoons of olive oil then add the onion.
• Sauté until soft and translucent then add the garlic, thyme and chilli flakes. Cook for another minute then add the chopped cauliflower.
• Sauté until the cauliflower starts to soften then pour in the stock or water.
• Season with salt and pepper then reduce the heat and partially cover with a lid. Allow the cauliflower to cook until completely soft.
• Pour in the cream, allow to simmer for another 5 minutes. Taste and adjust seasoning if necessary.
• In a frying pan set over medium high heat, melt the butter.
• Add the garlic and breadcrumbs then cook, tossing regularly, until the breadcrumbs are crisp and golden.
• Season with salt and pepper and set aside.
• Bring a large pot of salted water to the boil.
• Once boiling, add the rigatoni and cook for 9-11 minutes, or until al dente.
• Reserve 1 cup of cooking water then drain.
• Toss the pasta with the cauliflower sauce and add a splash of the cooking water, if necessary.
• Serve the creamy cauliflower rigatoni in bowls and top with the crispy breadcrumbs, grated parmesan cheese and fresh parsley.

CAULIFLOWER AND ONION SOUP

Steps:

• In a large saucepan melt butter.
• Saute onion in butter.
• Add chicken broth and cauliflower.
• Cover and cook over low heat until tender.
• Cool and puree with an immersion blender or with a food processor until smooth.
• Return to the saucepan.
• In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
• Stir into the cauliflower mixture and heat until warm.
• Serve immediately.

LINGUINE WITH CAULIFLOWER AND BROWN BUTTER

Steps:

• 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; saute, 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, about 10 minutes. Drain pasta, reserving 1/2 cup pasta 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 and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER

Steps:

• Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
• Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
• Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES

Steps:

• Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
• Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
• Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.