Pasta with cauliflower and sage
Description
Pulse the bread in a food processor and toast in a dry skillet over medium heat until golden, 2 to 3 minutes, shaking the pan frequently. In a large skillet, melt 1 1/2 tablespoons of butter over medium heat. Add the cauliflower and 1/4 teaspoon salt; cook for 15 minutes. Add 1/4 cup water and cook until the cauliflower is tender, 3 to 4 minutes more. In a large pot of boiling salted water, cook the pasta until al dente, about 10 minutes. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot. Heat the remaining 5 tablespoons of butter in the same skillet over medium heat. Add the sage and onion; cook until the butter turns golden-brown, about 3 minutes. Add the pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine, adding reserved cooking liquid as needed. Serve topped with the toasted breadcrumbs and additional Parmesan.