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Linguine with Cauliflower and Brown Butter

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

Source: Everyday Food, March/April 2003
Total Time Prep Servings

Ingredients

Directions

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.

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13
  • J3ANA
    11 JAN, 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.
    Reply
  • hypolita
    1 APR, 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.
    Reply
  • hypolita
    1 APR, 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.
    Reply
  • CuisineKathleen
    29 MAR, 2010
    Not a fan of sage...I am sure it would be fine with oregano and fresh parsley.
    Reply
  • supasa14399
    24 FEB, 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!
    Reply
  • agibb
    24 FEB, 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.
    Reply
  • inmykitchen
    24 FEB, 2010
    I hate sage--what can I use instead or can I just omit it?
    Reply
  • MarnaMarie
    23 FEB, 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.
    Reply
  • dovecanyon
    8 JUL, 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.
    Reply
  • katefleitz
    16 APR, 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!
    Reply

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