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• 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

Option: substitute broccoli for the cauliflower & add spinach

1. 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.
2. 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.
3. 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.
4. Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan.

Tags: vegetarian

source: http://www.foodnetwork.com/recipes/food-network-kitchens/cauliflower-onion-linguine-recipe/index.html