Dive into this luxuriously creamy cauliflower pasta infused with fresh orange that marries perfectly with thinly sliced cauliflower twirled between linguini noodles. This at-home version of a popular Minneapolis dish is perfect for dinner!
Prepare a large pot of salted water for the pasta and bring to a boil. Meanwhile, melt butter in a large skillet over medium-high heat. Add the diced onion and a pinch of salt. Cook for about 2 minutes, then add the cauliflower and stir to coat. Spread the cauliflower in an even layer to encourage browning.
4 Tablespoons butter, 1 cup yellow onion or shallot, 4 cups cauliflower*
After the cauliflower has cooked for about 8 minutes, add the pasta to the boiling water. Cook for 1-2 minutes under al dente, according to the package directions.
16 ounces dried linguini noodles
Let the cauliflower cook for 2 more minutes, then add garlic, orange zest, nutmeg, and red pepper flakes along with another generous pinch of salt.
Cook for about 2 minutes, then deglaze the pan with orange juice, reducing for 1-2 minutes. Slowly stir in the half and half, and lower the heat to low as you wait for the pasta to finish cooking.
½ cup orange juice, ½ cup half and half
Be sure to reserve 1 cup of pasta water before draining the pasta. Stir about 1/2 cup into the sauce to start, increasing the heat to medium for a low simmer.
1 cup reserved pasta water
Drain the pasta (but do not rinse) or scoop out and directly transfer the pasta to the sauce. Toss the pasta with the sauce, adding up to an additional 1/2 cup of pasta water as needed for desired consistency. Cook for another 1-2 minutes until pasta is al dente. Be sure to taste test and adjust salt levels as needed!
Salt
Garnish with fresh chives (or parsley) and fresh orange zest as desired. Also great with chopped walnuts or toasted breadcrumbs. Relax, and enjoy every silky bite!
Fresh chives
Notes
*Thinly slice the cauliflower using a hand-held mandoline (I use mine on the thickest setting) or a food processor with the slice attachment. You can also thinly slice the cauliflower by hand. Carefully hold each section and cut into slices no more than 1/4 inch thick.
Storage: any leftover pasta can be kept in the fridge in an airtight container for up to 4-5 days. Reheat with a little extra cream or water to reconstitute the sauce.