Linguine, Cauliflower and Onion Skillet Bake
- 2 pinches Salt For Pasta Water
- 8 ounces, weight Linguine Pasta
- 2 Tablespoons Sweet Cream Butter
- 1/2 teaspoons Red Pepper Flakes
- 1/4 teaspoons Each: Black Pepper, Basil
- 2 Tablespoons Canola Oil
- 2 whole Medium White Onions, Peeled And Thinly Sliced
- 1 bag 16 Ounce Bag, Frozen Cauliflower Florets
- 1/4 cups Grated Parmesan Cheese
- 1/4 cups Light Cream
- 1/2 cups Whole Milk
- 1 Tablespoon All-purpose Flour
- 1/2 cups Seasoned Italian Bread Crumbs
- Preheat oven to 400 F. Into a pot of boiling water add the salt and linguine pasta.
- Stir and cook for 8 minutes.
- Drain and place pasta in a large mixing bowl.
- Add sweet cream butter, red pepper flakes, black pepper and basil and stir together well.
- In a 10 cast iron skillet on medium high heat add canola oil, sliced onions, and frozen cauliflower florets.
- Stir and cook for 5-7 minutes to brown the florets and onions.
- Remove the cooked onions and florets from skillet into the linguine pasta bowl.
- Add Parmesan cheese and mix together.
- In the heated skillet reduce heat to medium low, add light cream and milk and stir to combine and scrape up the browned bits.
- Slowly add flour and stir with a spatula until flour incorporates into cream mixture.
- Add linguine, onions and cauliflower mixture into the skillet and stir ingredients together gently.
- Add seasoned breadcrumbs on top of mixture.
- Put skillet into the preheated 400 F oven and bake for 15 minutes.
- This dish will be creamy and crispy and has a great flavor combination.
- Enjoy!
salt, weight linguine, sweet cream butter, red pepper, black pepper, canola oil, white onions, cauliflower, parmesan cheese, light cream, milk, allpurpose, bread crumbs
Taken from tastykitchen.com/recipes/main-courses/linguine-cauliflower-and-onion-skillet-bake/ (may not work)