Recipe: Linguine With Sweet Onions & Cauliflower

by Gail Stone 09/13/2020

Image by Selling of my photos with StockAgencies is not permitted from Pixabay

Cauliflower just keeps winning popularity contests, landing roles in everything from gnocchi to pizza crusts to rice replacements. Why have we fallen in love with cauliflower? Because it's a satisfying, delicious and healthy option!

Cauliflower, like Brussels sprouts, kale and bok choy, is a member of the Brassica (wild cabbage) family of vegetables. It's a low-sodium food. It brings zero fat and no cholesterol. Its nutritional value includes high amounts of the good things, including folate and vitamin C. An entire head contains just 150 calories and just 30 grams of carbs. 

Cauliflower happens to be perfect with pasta — whether you choose traditional semolina or whole wheat noodles, or the increasingly popular alternatives such as quinoa or red lentil linguine. 

So, when you prepare Linguine With Sweet Onions & Cauliflower, take liberties. Do it your way. Here's just one example of a great way to do it for 3 – 4 people. Enjoy!

Step 1. Gather Your Ingredients

You'll need:

  • A box of dry linguine
  • 1 head of cauliflower
  • Cold-pressed olive oil
  • 1 large can plum tomatoes
  • 1 large Vidalia or white onion
  • 2 cloves garlic, minced
  • 2 Tbsp. yellow raisins
  • Crushed red pepper flakes
  • Ground pepper and salt
  • Step 2. Prepare a Sauce

    Cut the head of cauliflower into bite-sized florets and sauté them until lightly browned, with a dash of olive oil.

    Add the chopped onion and garlic. Continue sautéing until the onion becomes translucent. Then add the yellow raisins. Stir well.

    Add the tomatoes, crushed red pepper flakes, salt and pepper.

    Simmer 20 minutes over medium-low heat.

    Step 3. Cook the Linguine

    As the sauce simmers, bring the pot of water to a rolling boil. Making sure there is plenty of water allows you to stir the noodles easily and cook the pasta evenly. The water temperature will drop when the pasta goes in, so a fast boil is important, to keep the water hot for best results: non-mushy, non-sticking, perfectly cooked linguine. Use a wooden spoon to stir and cook the noodles evenly.

    Cook the pasta uncovered in the boiling water. Cooking al dente means stopping the boil and rinsing the pasta when just tender but still firm. To know when your linguine is ready, take a noodle out with your wooden spoon and sample it. Once the noodles are ready to be rinsed, rinse them quickly, because noodles keep softening until they're rinsed with cool water. 

    Step 4. Toss & Serve

    After rinsing and draining your linguine, return it to the warm pot and quickly toss it with a dash of olive oil.

    With a serving spoon and fork, combine the linguine together with the cauliflower and sauce.

    Serve Linguine With Sweet Onions & Cauliflower in warmed bowls with a side salad. Enjoy!

    About the Author
    Author

    Gail Stone

    Dedication, knowledge and her 'beyond the call of duty' approach enables Gail to sell successfully both to the first time buyer and the experienced seller. Her honesty and perseverance have served her clients extremely well. I am proud to say I have been with the firm since 1985 and have been a Stamford resident for 34 years. My former careers have been a high school math teacher and a computer programmer. I love helping people with their housing needs and feel I am able to help them maximize their purchases and sales.