Linguine With Cauliflower and Brown Butter

Ingredients:
6 T. butter
1 head cauliflower (2 1/2 lbs.), cut into florets
1/4 c. water
1 lb. linguine
10 fresh sage leaves (or 1/2 t. dried)
1 shallot, minced
3/4 c. Italian parsley, coarsely chopped
1/2 c. Parmesan cheese, grated
1/3 c. plain dried bread crumbs

Directions:
Melt 2 T. butter in a large skillet. 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, 3-4 minutes.
Meanwhile, bring a pot of water to a boil; add a generous amount of salt. Cook pasta according to package directions. Reserve 1/2 c. pasta water; drain pasta.
Melt remaining 4 T. butter in same pot. 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.
To serve, divide among bowls and sprinkle with bread crumbs and additional cheese.

Makes 4-6 servings. Total time 40 minutes.

Verdict:
For being a vegetable dish this tasted so good. Blake and I both loved it. The kids ate the noodles and mostly picked around the cauliflower. We really like cauliflower, and we like it even more when it is cooked in a good amount of butter. (In this recipe: instead of using a shallot I just used part of a regular onion.)