Linguine With Sweet Onions & Cauliflower

by Ann Hayward 05/03/2020

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!

    Recipe
    Dinner
    Cooking
    About the Author
    Author

    Ann Hayward

    Born in Philadelphia and raised in the suburbs, Ann Hayward got her Pennsylvania real estate license at age 18 even before going to college. This second-generation real estate professional followed in the footsteps of her father and two uncles, inheriting their passion for the business. Licensed in DC, Maryland and Virginia, Ann is accomplished in her career, with numerous designations including SFR, SRES, PSA, WHC, and multiunit Housing Development Finance Professional (HDFP) from the National Development Council. She specializes in Prince Georges and Montgomery Counties, Northern Virginia and Washington, DC, all jurisdictions where Ann has lived and knows very well. In addition to her professional expertise, she owns and manages personal investment property, understands and has been involved in the renovation/remodeling process, and has great resources which she shares with clients. When you hire Ann to represent you, she will make your buying or selling experience an enjoyable, rewarding one. Her compassion, sensitivity to her clients’ needs, eye for detail, and ability to see the big picture when guiding you through a purchase or sale are unique assets that will ensure your success. A diverse and relevant background also gives Ann a distinct edge. For 30 years, she worked in fast-paced, high-pressure television and theatrical production, attaining the highest achievement – DGA membership as a Director, and as an award-winning staff and freelance writer. Her keen audio visual skills and design sense benefit sellers in marketing their properties, and are invaluable in helping buyers see the potential of space. A true renaissance woman, Ann was also an income tax professional and office manager for H&R Block, so she thoroughly understands the tax and financial implications of acquiring and selling real estate. Her superior organizational skills are further evidenced as owner of a downsizing/professional organizing business, Managed For You, which allows her to connect with everyone from millennials to boomers and seniors, whether for small space planning or assisting with major decluttering and transitioning. Ann holds an AB in American History from Simmons College, Boston, plus attended Robert Wagner Graduate School of Public Administration where she was a candidate for Doctorate. She additionally studied Film Direction at the American Film Institute in LA, and was a Stanford University post-graduate Professional Journalism Fellow. Personally, Ann is an avid if not very good golfer, and the co-founder of a nonprofit 501c3 organization offering educational guidance, tutoring and counseling for youngsters from elementary school through college admission. She sits on the board of trustees of a nonprofit educational film production corporation as well. (202) 494-6252 [email protected]