Before grocery shopping Doug and I make a list of what we want for dinners for the week.
Tuesdays is usually a giant salad with Mama T’s pierogies, Friday some kind of pizza, and the rest of the week we may try new things.
We pore over “Everyday Food” magazine, do some searching through Bernard Clayton’s bread book, and check out all the recipes I have bookmarked on the computer. We tend to come up with at least one untested meal a week.
This week we had on the menu:
The cauliflower pasta recipe is always a hit. This recipe calls for homemade bread crumbs, but I use the store bought whole wheat because that’s what I have in the pantry.
This is an Every Day Food Recipe:
1 head cauliflower (about 2 1/2 lbs.)
1 red onion, cut into thin wedges
5 garlic cloves, peeled and halved
2 tblsp olive oil
12 oz cavatappi or other tube pasta
1/4 cup fresh grated parmesan cheese
1/4 cup fresh parsely, chopped
1. Preheat oven to 475. Set a large pot of salted water to boil. On a baking sheet toss cauliflower, onion, and garlic with olive oil; season with freshly cracked black pepper and kosher salt. Roast on lower rack until lightly browned and tender, about 20 minutes. I usually check it after 7 mins. to toss.
2. Cook pasta in boiling water until al dente (do not overcook pasta or it will be mushy and gross!). Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, parmesan, and parsley. Toss to combine. Tossing pasta, gradually add pasta water to form a thin sauce. Serve topped with breadcrumbs and more parmesan.
A few things about this recipe:
If you have leftovers, beware that the red skin of the onion will bleed and make the pasta look like a garish gray. That’s okay, it’s still tasty.
The recipe is perfectly good without adding pasta water or parsley or even the garlic. However, the onions and breadcrumbs make it.
Kosher salt is better than table salt. Buy it. You’ll love it.