Cauliflower Onion Linguine - cooking recipe

Ingredients

kosher salt
12 ounces linguine
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 cup panko breadcrumbs
1/2 cup fried onions
4 cups cauliflower florets, roughly chopped
1/2 - 1 teaspoon red pepper flakes
1/2 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh basil

Preparation

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