Back to Linguine with Cauliflower and Brown Butter All Reviews for Linguine with Cauliflower and Brown Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Linguine with Cauliflower and Brown Butter Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 3/4 cup packaged croutons or 3 slices stale bread 6 1/2 tablespoons butter 1 medium cauliflower (2 1/2 pounds), cut into florets Coarse salt and ground pepper 1 pound 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, plus more for serving

Cook’s Notes To test pasta for doneness, toss a strand against a vertical stainless-steel surface (such as a refrigerator or backsplash). If it sticks, it’s done. Variations To make this recipe as prepared on “The Martha Stewart Show,” use 1/3 cup plain dried (coarse) breadcrumbs – homemade or store-bought – instead of the croutons or stale bread, and skip Step 1 of the instructions. Also, use 6 tablespoons of butter instead of 6 1/2.

Gallery Linguine with Cauliflower and Brown Butter

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Linguine with Cauliflower and Brown Butter

Linguine with Cauliflower and Brown Butter

Linguine with Cauliflower and Brown Butter

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Recipe Summary

prep: 40 mins total: 40 mins

Servings: 4

prep: 40 mins

total: 40 mins

prep:

40 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 3/4 cup packaged croutons or 3 slices stale bread 6 1/2 tablespoons butter 1 medium cauliflower (2 1/2 pounds), cut into florets Coarse salt and ground pepper 1 pound 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, plus more for serving

Directions

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.

Cook’s Notes To test pasta for doneness, toss a strand against a vertical stainless-steel surface (such as a refrigerator or backsplash). If it sticks, it’s done.

Variations To make this recipe as prepared on “The Martha Stewart Show,” use 1/3 cup plain dried (coarse) breadcrumbs – homemade or store-bought – instead of the croutons or stale bread, and skip Step 1 of the instructions. Also, use 6 tablespoons of butter instead of 6 1/2.

Cook’s Notes

To test pasta for doneness, toss a strand against a vertical stainless-steel surface (such as a refrigerator or backsplash). If it sticks, it’s done.

Variations

To make this recipe as prepared on “The Martha Stewart Show,” use 1/3 cup plain dried (coarse) breadcrumbs – homemade or store-bought – instead of the croutons or stale bread, and skip Step 1 of the instructions. Also, use 6 tablespoons of butter instead of 6 1/2.

Reviews (12)

 Add Rating & Review     13 Ratings   5 star values:        6    4 star values:        3    3 star values:        1    2 star values:        3    1 star values:        0

Load More Reviews

Reviews (12)

Add Rating & Review     13 Ratings   5 star values:        6    4 star values:        3    3 star values:        1    2 star values:        3    1 star values:        0

Add Rating & Review

13 Ratings 5 star values: 6 4 star values: 3 3 star values: 1 2 star values: 3 1 star values: 0

13 Ratings 5 star values: 6 4 star values: 3 3 star values: 1 2 star values: 3 1 star values: 0

13 Ratings 5 star values: 6 4 star values: 3 3 star values: 1 2 star values: 3 1 star values: 0

  • 5 star values: 6 4 star values: 3 3 star values: 1 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       01/11/2012   An easy, simple dish. Not the most elegant of flavors, but still somewhat satisfying. I added chicken to this dish; additionally, I didn't have shallots on hand so I added fresh chopped onion and some garlic powder to compensate.  

Martha Stewart Member     Rating: Unrated       04/01/2010   Delicious! I added minced garlic with the shallot and College Inn Culinary Broth (chicken broth and white wine) instead of the pasta water. It was dry without any additional liquid but water would dilute the taste, I thought. Also added shaved parmesan when I re-heated it in the oven. Even better the second time.  

Martha Stewart Member     Rating: Unrated       03/29/2010   Not a fan of sage...I am sure it would be fine with oregano and fresh parsley.  

Martha Stewart Member     Rating: Unrated       02/24/2010   Arent shallots similar to onion, I have onion on hand and really want to try this recipe. We are currently getting a huge amount of snow and driving in it isnt an option for me!  

Martha Stewart Member     Rating: Unrated       02/24/2010   inmykitchen - use any other herb that YOU like. Thyme would also be nice in here, so would a strong herb like basil. There's so much parsley in this recipe you could easily just leave out the sage, it's just another flavor profile. Maybe a little crushed red pepper would be good too.  

Martha Stewart Member     Rating: Unrated       02/24/2010   I hate sage--what can I use instead or can I just omit it?  

Martha Stewart Member     Rating: Unrated       02/23/2010   On todays show you brought attention to the nutrition facts with recipes. Is there a way you could include sodium content in the nutrition numbers? This above recipe is awesome.  

Martha Stewart Member     Rating: Unrated       07/08/2008   To jody0505: I used oregano instead of sage. It was very good. My Italian grandmother used to make a dish she called "baked spaghetti" that was similar to this. Tossed everything together except the parmesan, using olive oil instead of butter, no sage or shallot, but some minced garlic added. Topped with bread crumbs and the parmesan, tented loosly with foil. Bake. Delicious.  

Martha Stewart Member     Rating: Unrated       04/16/2008   I'm so happy to see this recipe featured! It's one of my family's favorites. Don't skip the parsley or the sage. It's delicious!  

Martha Stewart Member     Rating: Unrated       04/15/2008   Fresh parsley might brighten it up as a replacement to sage.  

Martha Stewart Member     Rating: Unrated       04/15/2008   looks delicious, but we're not sage fans. any other herb suggestions?

    Martha Stewart Member

    Rating: Unrated 01/11/2012

An easy, simple dish. Not the most elegant of flavors, but still somewhat satisfying. I added chicken to this dish; additionally, I didn’t have shallots on hand so I added fresh chopped onion and some garlic powder to compensate.

Rating: Unrated

Rating: Unrated 04/01/2010

Delicious! I added minced garlic with the shallot and College Inn Culinary Broth (chicken broth and white wine) instead of the pasta water. It was dry without any additional liquid but water would dilute the taste, I thought. Also added shaved parmesan when I re-heated it in the oven. Even better the second time.

Rating: Unrated 03/29/2010

Not a fan of sage…I am sure it would be fine with oregano and fresh parsley.

Rating: Unrated 02/24/2010

Arent shallots similar to onion, I have onion on hand and really want to try this recipe. We are currently getting a huge amount of snow and driving in it isnt an option for me!

inmykitchen - use any other herb that YOU like. Thyme would also be nice in here, so would a strong herb like basil. There’s so much parsley in this recipe you could easily just leave out the sage, it’s just another flavor profile. Maybe a little crushed red pepper would be good too.

I hate sage–what can I use instead or can I just omit it?

Rating: Unrated 02/23/2010

On todays show you brought attention to the nutrition facts with recipes. Is there a way you could include sodium content in the nutrition numbers? This above recipe is awesome.

Rating: Unrated 07/08/2008

To jody0505: I used oregano instead of sage. It was very good. My Italian grandmother used to make a dish she called “baked spaghetti” that was similar to this. Tossed everything together except the parmesan, using olive oil instead of butter, no sage or shallot, but some minced garlic added. Topped with bread crumbs and the parmesan, tented loosly with foil. Bake. Delicious.

Rating: Unrated 04/16/2008

I’m so happy to see this recipe featured! It’s one of my family’s favorites. Don’t skip the parsley or the sage. It’s delicious!

Rating: Unrated 04/15/2008

Fresh parsley might brighten it up as a replacement to sage.

looks delicious, but we’re not sage fans. any other herb suggestions?

All Reviews for Linguine with Cauliflower and Brown Butter

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Linguine with Cauliflower and Brown Butter

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest