Food & Cooking Recipes Ingredients Pasta and Grains Linguine with Cauliflower and Brown Butter 3.9 (13) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Go nutty with brown butter in this just slightly sweet pasta dish. Ingredients ¾ cup packaged croutons or 3 slices stale bread 6 ½ tablespoons butter 1 medium cauliflower (2 ½ pounds), cut into florets Coarse salt and ground pepper 1 pound linguine 10 fresh sage leaves or ½ teaspoon dried sage 1 shallot, minced ¾ cup chopped fresh parsley ½ 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. Rate it Print