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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!
You'll need:
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.
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.
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!
In twenty five years of real estate sales and marketing experience, I have sold hundreds of properties, while developing detailed knowledge of Sonoma & Napa area communities. I am a life-long resident in the North Bay and after a full day at work, I enjoy spending time with my four children, and participating in their many school and recreational activities.
Over the years, my clients have expressed diverse plans and dreams. I seek to truly understand and appreciate my clients' goals, focusing my efforts on realizing them. It has been fun learning more about the unique opportunities that attract people to the area such as the culinary community, the viticulture and wine industry as well as outdoor adventure tourism. It is important to me to listen to my clients, do what it takes to serve their needs and I am dedicated to treating everyone involved in a transaction both in a personal and professional manner. I work hard to anticipate and respond to the routine tasks at hand as well as the complex challenges that come up during real estate transactions while ensuring my goal to deliver you the outcome you desire.