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“I found this recipe while looking for something different to do with cauliflower. It was very easy to put together and a hit with the whole family. You can easily change the amount of ingredients to suit your taste or fit what is in your fridge.”

Ingredients Nutrition


  1. Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
  2. Return pasta to the pot and toss with 1 tablespoon olive oil.
  3. 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.
  4. 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.
  5. Add the pasta, onion mixture and parmesan to the skillet and toss. Top with basil, more fried onions, and more parmesan.

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