Linguine with Cauliflower and Brown Butter

Prep Time:
40 mins
Total Time:
40 mins

Go nutty with brown butter in this just slightly sweet pasta dish.


  • 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


  1. 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.)

  2. 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.

  3. In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.

  4. 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.


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.

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