I’ve never been a big fan of cauliflower by itself…Finding different ways to make it delicious though, seems easy…
This recipe sounds super fancy, but it’s a breeze. I’m in love with my Smitten Kitchen Cookbook.
Cauliflower Pesto Linguine
From The Smitten Kitchen Cookbook
Serves 6 to 8
- 1 small head or 1/2 large head cauliflower, trimmed of leaves, cored, and cut into large chunks
- 1 garlic clove (I used about 3, which lead to extreme garlic breath, use at own risk)
- pinch red pepper flakes
- 1/2 cup almonds or pine nuts, toasted and cooled
- 1 ounce chunk Parmesan cheese, plus more for passing/sprinkling
- 4 sun dried tomatoes (dry variety)
- 1 tbsp drained capers
- few tbsp fresh parsley leaves
- 1/3 cup olive oil
- 1/2 to 1 tsp sherry vinegar
- 1 lb linguine
Bring a large pot of water to a boil over high heat. Add a pinch of salt, then the linguine. Cook according to the package directions. Drain and keep warm, reserving 1 cup of the pasta cooking water.
Meanwhile, cut the cauliflower into chunks, placing them in the food processor as you work. Pulse to form couscous-like crumbs; transfer to a mixing bowl.
Toast the almonds or pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking them as needed to avoid scorching. Cool, then place in the food processor. Chop the sun-dried tomatoes, then transfer to the food processor. Coarsely chop the cheese and add to the food processor, along with the garlic, capers and parsley. Pulse to form a coarse bread-crumb consistency, then add the mixture to the cauliflower in the bowl, along with the crushed red pepper flakes.
Stir in the oil, 2 teaspoons of the vinegar and 1/2 teaspoon of salt to form a pesto-like mixture. The yield is about 3 3/4 cups.
Add the pasta and toss to coat evenly, then add as much of the reserved pasta cooking water as needed to create the desired consistency. Taste, and adjust the seasoning, adding the remaining 1/2 teaspoon of vinegar as needed.
Divide among individual wide, shallow bowls. Serve right away.