Jan 20, 2012

Steel Trap

When it comes to recipes & food ideas, my mind is a steel trap. Capturing. Ensnaring the details. I have a knack for remembering which page in which cookbook our favorite dinners can be found. Or who posted a certain recipe 6 years ago to the cooking forum I belong to.

Storing all this trivia...it's a gift.
(Or not that big of a deal at all. Just let me have my moment, ok?)

And don't go gettin' all jealous.
My steel trap is a selective one. Food trivia only.

How many times have I pitched a big ole hissy because I couldn't find my keys? (Which were in my pocket.)
More times than you need to know. Thankyouverymuch.

How many times have I asked accused, "who moved my shoes" because I couldn't find them? (Which were not on my feet, smarty pants.) Um...lots.

How often do I find myself stuffing my son's underwear into the dish towel drawer when I'm putting away laundry?
Way more than you'd think.

You're laughing, I know. Laughing with me. I know that too.

When I made Fusilli con Cavolfiore (Fusilli w/ Cauliflower) from Tessa Kiros's Twelve, so much food trivia swished around my brain (because not much else lives there).

I immediately thought of roasted cauliflower with 16 cloves of garlic and rosemary, shared by Barbara.

A chili oil recipe from one of our favorite Giada pasta dishes also came to mind.

And since I was skipping the anchovies and tomato paste from the original recipe, I'd better lift this dish up with something.

How about the spicy, lemony crumbs that topped a Spicy Roast Chicken from Food & Wine Magazine, January 2008? So glad I remembered those.

We're simply not going to discuss the fact that I forgot to toss some parsley on top.

I enjoyed the dish, made for this week's I Heart Cooking Clubs "White as Snow" theme.
IHCC Tessa Kiros Button

I thought the garlicky roasted cauliflower w/ rosemary, pasta, and lemony crumb topping all played nice together. This is a pasta. And roasted garlic. So The Boy was in heaven. When we sat down to eat, The Husband commented about the dish looking bland since it was so white.

Yeah, yeah. Little Miss remember everything forgot the dang parsley. Why does everyone keep bringing that up? This is White as Snow week. Just sayin'. Anyway, he couldn't get past the pale look of the dish to enjoy it as much as I did.

Also linking with:
Cookbook Sundays

For a version closer to the original recipe, visit Natashya.

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Farfalle w/ Roasted Cauliflower
adapted from Twelve by Tessa Kiros

1 head of cauliflower, cut into florets
olive oil
16 cloves of garlic, peeled
2 tsp fresh chopped rosemary
salt & pepper

1 lb farfalle pasta
about 1/8 cup olive oil
2 good pinches red pepper flakes
salt and pepper
cooking liquid

handful of Ritz crackers or breadcrumbs
1/2 Tbsp reserved olive oil & red pepper flakes
zest of half a lemon
chopped parsley, unless you forget (like me)

Preheat oven to 425. Toss the cauliflower with enough olive oil to coat in a large baking dish. Sprinkle in the rosemary, garlic cloves, salt, and pepper and toss again. Roast for about 20-25 minutes, turning occasionally.

While the cauliflower roasts, cook the pasta according to the package directions, reserving some of the pasta water.

In a skillet, warm the 1/8 cup of olive oil with the red pepper flakes over low heat. Reserve about 1/2 Tbsp for the topping. When the cauliflower and garlic are done, toss them, along with the olive oil & red pepper flakes and the pasta. If the mixture seems dry, add a small amount of pasta water. Season to taste with salt and pepper.

Add the reserved oil back to the same skillet you used. Stir in the cracker crumbs to coat. Cook briefly to toast, then add the lemon zest. Sprinkle over individual servings of pasta. Garnish with parsley.


  1. So funny...on my way to the Pediatrician's office and lost keys which were in my pocket! ; ) I love roasted cauliflower so this pasta should be on my to-do list! Thanks~

  2. My mind remembers totally useless things...like Donny Osmond's birthday, but can't remember what it was I'm supposed to do tomorrow (it was something important).

  3. Sounds yummy, regardless of color!

  4. Sounds yummy, regardless of color!

  5. Great choice! I love the lemony breadcrumbs idea. Very creative!

  6. I'm laughing at the idea of underwear in the drawer with the kitchen towels:) Too funny.

    This dish looks great to me. I like your changes with the breadcrumbs.

  7. you and me, sorta on the same page... only I cannot remember where to find a recipe, I just retain bits of info like I how imagine the food would taste, the key ingredients and maybe a note of a change-up... most of the time everything comes together like it should...like your combined dish, sounds like a winner...

  8. How could you forget the parsley? Isn't that the most important ingredient? Why should I look at your photo when it is simply nude. Where is that parsley. I guess, you will have to make this delicious dish again with the parsley so we know what it should like.

    I had to laugh because I generally forget the parsley, cilantro chives or whatever and I have a bland looking dish.

    Now, that I have said that, your cauliflower pasta dish looks fantastic. It looks so good, I am thinking of making it today.

  9. Great recipe, it looks so good and who cares - parsley isn't white anyway LOL. Your post really had me laughing, I've done a couple of those myself... more than once. :)

  10. Those breadcrumbs make me happy. Actually the entire dish makes me happy and looks elegant in all its winter whiteness.

  11. Woman after my own heart. I have a mind that can remember endless amounts for trivia (especially food trivia), and yet I can go to the supermarket to get just two things and come home with ten - but not one of them being what I went out to get in the first place.

    Love this dish - this is my idea of pasta heaven - absolutely nothing bland about it :-)

    Thanks for sharing at Cookbook Sundays.

    Sue xo

  12. ha ha ha ha ha...sounds alot like me. My mind is a steel trap...with holes like a colander ;) Parsley or not, I love all of the changes you made to this dish...it sounds super tasty!


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