Best 7 Cauliflower Onion Linguine Recipes

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Cauliflower onion linguine is a delicious and healthy pasta dish that is perfect for a quick and easy weeknight meal. The combination of roasted cauliflower and caramelized onions creates a rich and flavorful sauce that pairs perfectly with the tender linguine noodles. This dish is also a great way to get your daily dose of vegetables and is a crowd-pleaser for both adults and children alike. With just a few simple ingredients and steps, you can have this tasty dish on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH CAULIFLOWER AND BROWN BUTTER



Linguine with Cauliflower and Brown Butter image

Go nutty with brown butter in this just slightly sweet pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 9

3/4 cup packaged croutons or 3 slices stale bread
6 1/2 tablespoons butter
1 medium cauliflower (2 1/2 pounds), cut into florets
Coarse salt and ground pepper
1 pound linguine
10 fresh sage leaves or 1/2 teaspoon dried sage
1 shallot, minced
3/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
  • In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
  • In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
  • In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

ROASTED CURRIED CAULIFLOWER AND ONION



Roasted Curried Cauliflower and Onion image

A delicious, simple dish of roasted curried cauliflower and onion with the flavors of India. It is quite flavorful so I recommend serving it with a milder main dish, with some plain yogurt on the side and chapatis (Indian flat bread).

Provided by Curried.Grasshopper

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 8

Number Of Ingredients 14

12 cups cauliflower florets
2 large onions, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup olive oil
⅓ cup red wine vinegar
4 ½ teaspoons curry powder
1 tablespoon minced garlic
1 tablespoon paprika
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons salt
freshly ground black pepper to taste
⅓ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
  • Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
  • Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
  • Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 14.1 g, Fat 14.1 g, Fiber 5.3 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 486.2 mg, Sugar 5.4 g

CAULIFLOWER ONION LINGUINE



Cauliflower Onion Linguine image

I found this recipe while looking for something different to do with cauliflower. It was very easy to put together and a hit with the whole family. You can easily change the amount of ingredients to suit your taste or fit what is in your fridge.

Provided by Oliver Fischers Mo

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 527.4, Fat 18.8, SaturatedFat 4.4, Cholesterol 11, Sodium 242, Carbohydrate 71.6, Fiber 5.1, Sugar 4.6, Protein 18.4

CAULIFLOWER-ONION LINGUINE



Cauliflower-Onion Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
  • Meanwhile, 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. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul

Nutrition Facts : Calories 562 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 4 milligrams, Sodium 236 milligrams, Carbohydrate 72 grams, Fiber 3.5 grams, Protein 16 grams, Sugar 4 grams

WAY TOO EASY FRENCH ONION CAULIFLOWER



Way Too Easy French Onion Cauliflower image

We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.

Provided by omeomy 2

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 head cauliflower
1 cup approx sour cream
1 (40 g) package French onion soup mix (the dry one)
1/4 teaspoon nutmeg
salt and pepper

Steps:

  • Pre heat oven to 375f (about 200c).
  • Discard outer leaves and cut out the core, leaving cauliflower whole.
  • Wash under running water.
  • Combine soup mix, sour cream and nutmeg, set aside.
  • Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
  • With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
  • Pour sour cream mixture over cauliflower.
  • Bake for about 15 minutes.

Nutrition Facts : Calories 190.1, Fat 12.8, SaturatedFat 7.6, Cholesterol 25.8, Sodium 876.7, Carbohydrate 16.2, Fiber 4.3, Sugar 5.5, Protein 5.4

CREAMY PASTA WITH CAULIFLOWER



Creamy Pasta with Cauliflower image

This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.

Provided by abraundmeier

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

1 medium head cauliflower, broken into small florets
½ cup salted butter
1 medium onion, diced
1 tablespoon red pepper flakes, or to taste
2 pints heavy cream
1 (16 ounce) package farfalle pasta
1 (14.5 ounce) can diced tomatoes
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
  • Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
  • Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
  • Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g

ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST



Roasted Cauliflower with Pasta and Lemon Zest image

The lemon zest perks up this earthy, salty pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 55m

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)

Steps:

  • Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
  • Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
  • Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

Tips:

  • Choose the right cauliflower: Select a head of cauliflower that is firm and compact, with no blemishes or bruises. A medium-sized head of cauliflower will yield about 3 cups of cauliflower rice.
  • Use a sharp knife: A sharp knife will make it easier to cut the cauliflower into florets and mince the onion.
  • Cook the cauliflower rice properly: Be sure to cook the cauliflower rice until it is tender but still has a slight crunch. Overcooked cauliflower rice will be mushy.
  • Use a flavorful broth: The broth that you use to cook the linguine will add flavor to the dish. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or shrimp broth.
  • Don't overcrowd the pan: When cooking the linguine, be sure to use a large enough pan so that the pasta has room to cook evenly. Overcrowding the pan will prevent the pasta from cooking properly.
  • Garnish with fresh herbs: Fresh herbs, such as parsley or basil, can add a pop of color and flavor to the dish. Stir them in just before serving.

Conclusion:

This cauliflower onion linguine is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying meal that the whole family will enjoy.

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