Cauliflower-Onion Linguine
Kosher salt
12 ounces linguine
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup panko (Japanese breadcrumbs)
1/2 cup fried onions, chopped
4 cups cauliflower florets, roughly chopped
1/2 to 1 teaspoon red pepper flakes
1/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh basil
1/4 cup pine nuts
Instructions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.  
Meanwhile, 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. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul
