Linguine with cauliflower and brown butter
6 servings
15 minutes
Linguine with cauliflower and brown butter is an exquisite dish of European cuisine that combines tender creamy pasta with the nutty aroma of caramelized butter. The history of brown butter traces back to French cuisine, where it is known as 'beurre noisette' — butter with a hint of nuttiness. In this recipe, it complements the sweet cauliflower, crispy croutons, and savory notes of sage and parmesan. Linguine coated in velvety sauce creates a harmonious balance of flavors and textures. The dish is perfect for cozy dinners when you crave something unusual yet comforting. Its ease of preparation makes it accessible for any culinary skill level, while fragrant herbs and spices give it a distinctive Mediterranean charm.
1
Cut the cauliflower into small florets. Chop the shallot very finely.
- Cauliflower: 1.2 kg
- Shallot: 1 piece
2
Put the croutons in a plastic bag and crush them into crumbs.
- Whole wheat croutons: 0.8 glass
3
In a large skillet, melt 1.5 tablespoons of butter over medium heat. Add cauliflower and salt. Sauté for 15 minutes, then pour in 1/4 cup of water and cook until tender for another 3-4 minutes.
- Butter: 6.5 tablespoons
- Cauliflower: 1.2 kg
- Coarse salt: to taste
4
Meanwhile, boil the pasta in salted boiling water until al dente. Drain, reserving 0.5 cup of water.
- Linguine: 500 g
5
In the pasta pot, melt the remaining 5 tablespoons of butter over medium heat. Add the sage leaves and shallots. Sauté for about 3 minutes until the butter turns light brown.
- Butter: 6.5 tablespoons
- Sage leaves: 10 pieces
- Shallot: 1 piece
6
Then add pasta, cauliflower, parsley, and parmesan. Season with salt and pepper. Mix, adding the remaining water to achieve the desired consistency. Sprinkle with breadcrumbs and serve.
- Linguine: 500 g
- Cauliflower: 1.2 kg
- Chopped parsley: 0.8 glass
- Grated Parmesan cheese: 60 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Whole wheat croutons: 0.8 glass
