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Linguine With Cauliflower and Brown Butter

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“"Choose a firm cauliflower with crisp green leaves which can be refrigerated, tightly wrapped, for three to five days." This is another side dish that sounded very appealing! It was on Martha Stewart's web site and we have tweaked it ever so slightly; we added some nuts for more crunch and red pepper flakes for some heat. It was very, very good!”

Ingredients Nutrition


  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.
  3. Add cauliflower florets and 1/4 teaspoon salt; sauté 15 minutes.
  4. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
  5. In a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 minutes.
  6. Drain pasta, reserving 1/2 cup cooking water.
  7. In pasta pot, melt remaining 5 tablespoons butter over medium heat.
  8. Stir in sage and shallot; cook until butter is golden brown, 3 minutes.
  9. Add pasta, cauliflower, parsley, and Parmesan; season with salt, black pepper, and red pepper flakes, if using.
  10. Toss to combine.
  11. Add reserved cooking water if pasta seems dry.
  12. To serve, sprinkle with breadcrumbs, more Parmesan and chopped & toasted almonds.
  13. Enjoy with a roasted chicken breast and a robust green salad with tomatoes, avocados, & puprle onion with a champagne vinaigrette. Let's not forget the wine!

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