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

1. Preheat oven to 400 F. Into a pot of boiling water add the salt and linguine pasta.
2. Stir and cook for 8 minutes.
3. Drain and place pasta in a large mixing bowl.
4. Add sweet cream butter, red pepper flakes, black pepper and basil and stir together well.
5. In a 10 cast iron skillet on medium high heat add canola oil, sliced onions, and frozen cauliflower florets.
6. Stir and cook for 5-7 minutes to brown the florets and onions.
7. Remove the cooked onions and florets from skillet into the linguine pasta bowl.
8. Add Parmesan cheese and mix together.
9. In the heated skillet reduce heat to medium low, add light cream and milk and stir to combine and scrape up the browned bits.
10. Slowly add flour and stir with a spatula until flour incorporates into cream mixture.
11. Add linguine, onions and cauliflower mixture into the skillet and stir ingredients together gently.
12. Add seasoned breadcrumbs on top of mixture.
13. Put skillet into the preheated 400 F oven and bake for 15 minutes.
14. This dish will be creamy and crispy and has a great flavor combination.
15. 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)