Cauliflower topped with brown butter and bread crumbs is a classic French dish; here the same components (plus sage, often used to flavor brown butter) combine to produce a delicious pasta sauce.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a large skillet, melt 2 tablespoons butter over medium-low heat. Add cauliflower and season with salt; cook until crisp-tender, stirring occasionally, about 15 minutes. Add the water; cook until cauliflower is tender when pierced with a sharp knife, 3 to 4 minutes.
Step 2
Meanwhile, bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
Step 3
Melt remaining 4 tablespoons butter in same pot over medium heat. Stir in sage and shallot; cook, stirring, until butter is golden brown, about 3 minutes. Add pasta, cauliflower, parsley, and parmesan; season with salt and pepper. Toss to combine. Add enough reserved pasta water to create a thin sauce to coat pasta.
Step 4
To serve, divide among shallow bowls, and sprinkle with bread crumbs and additional cheese.
