INGREDIENTS
1
Cauliflower (2 1/2 pounds), medium
3/4 cup
Parsley, fresh
1
Shallot
1 lb
Linguine
1
Salt and ground pepper, Coarse
3/4 cup
Packaged croutons or 3 slices stale bread
6 1/2 tbsp
Butter
1/2 cup
Parmesan
10
Fresh sage leaves or 1/2 teaspoon dried sage