TasteFood

Home Grown Food

I may be exposing my suburban roots, but it thoroughly impresses me when an entire meal can be harvested from a back yard.  Nowadays, there is plenty of talk of local, sustainable food, and happily this concept is growing through local farmers' markets and CSA's, movements such as Slow Food, and committed practice by chefs and home cooks alike. Last week, the BlogHer Food Conference offered panel discussions on urban farming, canning, preserving and foraging. NOMA, the acclaimed Copenhagen restaurant crowned number one in the world this year, creates its menu from ingredients which are locally foraged. Times are changing and hopeful as we return to our land, our communities and our kitchens.

I do my best to buy locally grown food, grateful I live in a part of the country where we have an abundance. I remain mindful of what and how we eat, aware that this is a learning curve - a process to move through in order to change a pattern of living and eating into a way that feels intuitively correct. Yet, as I pat myself on my back, I cannot help but feel like a self-aggrandized neanderthal when I think of my husband's family in Denmark. My state of attempted permanent mindfulness is their norm, naturally and reflexively. While I write about it to convey an epiphany, they feel no need to articulate it, because it's their way of life. Like breathing.

When we lived in Denmark, and now when we return to visit, a frequent outing was to my sister and brother-in-law's farm in the countryside. Each visit culminated in a family dinner based on food harvested from their property. The last meal we shared with them went something like this:

It began with homemade salumi made of venison and duck hunted from the nearby forest.  As we nibbled on the lean slices of salami, my brother-in-law went outside to harvest bucketloads of crayfish from their lake. He returned with a basket teaming with crustaceans. In one arm he cradled a number of enormous porcini mushrooms, which he had spotted growing by a grove of trees on the way to the dock. In the meantime, after I had rather naively inquired as to whether there was a salad I could help make, my sister-in-law returned from her garden where she went to gather some vegetables. She profusely apologized that she did not have any lettuce, while she heaved her basket on to the table. It brimmed with heirloom tomatoes, chard, new potatoes, red potatoes, yellow carrots, crab apples, garlic, zucchini, crookneck squash, red onions and grapes. She declared that this was only one day's worth of a harvest. It should all be eaten, since there would be just as much to harvest tomorrow. So, we got cooking.

The porcinis were cleaned, sliced, and dressed with olive oil and salt. I made a salad of colorful heirloom tomatoes, red onion and chard; potatoes were roasted in olive oil and garlic; apples and carrots were sliced and put in lemon water for the children; we sautéed the zucchini and crookneck squash; the crayfish were boiled and cooled; homemade bread was warmed and sliced; the table was laid while we gamely tried to find room for all the plates and food. As we tucked into our meal, my brother-in-law told us to save some space for the pigeon and duck he had braising in the oven that he was eager for us to taste, adding that he had saved the largest porcini mushroom for a cream sauce which would accompany the birds.

This was a delicious, abundant meal created from food hunted or grown on the property. The further beauty of it was that there was no need for a written recipe. Each dish reflected the main ingredient, either cooked or raw, enhanced with salt, pepper, some olive oil, perhaps a little vinegar and lemon or a simple sauce. It was delicious and sating - a feast for a king despite our hosts' humble means.

I still have so much to learn.

 

Salad of Mixed Heirloom Tomatoes, Red Onion, Chard and Basil

Best made with vegetables picked from a garden you know. Serves 4-6.

2 pounds assorted baby heirloom tomatoes, sliced or halved, depending on size

2 cups mixed red and green chard leaves, stems removed

2 small red onions, peeled, thinly sliced

1 cup purple and green basil leaves, stems removed

1/2 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper

 

Arrange tomatoes in the center of a serving platter, alternating colors. Arrange chard leaves around the edge of the platter. Top tomatoes and chard with red onion slices. Garnish with basil leaves.

Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.

 

 

In Season: Frisée and Escarole Salad with Bacon

 

Don't let the simplicity of a Frisée and Escarole Salad with Bacon fool you. This hearty salad is not bashful. Assertive seasonal greens are tossed with a sharp Dijon vinaigrette, then scattered with crispy lardons (bacon cubes) and croutons. While this salad might easily be the star of an easy weeknight dinner, served with a wedge of runny cheese and a glass of red wine, it's an appropriately bold accompaniment to a rich and meaty stew such as Beef Bourguignon. And, of course, it's an excuse to eat more bacon - which, in our home, is always in season.

Frisée and Escarole Salad with Lardons

Inspired by the French Salade Lyonnaise, which traditionally calls for sautéing the leaves in warm bacon drippings and topping the salad with a poached egg, this version omits the egg and browns the croutons in the bacon fat. 

Serves 4

One medium head frisée, ends and outer leaves removed, washed
One half head of escarole, ends and outer leaves removed, washed
6 ounces slab bacon, rind trimmed, cut in 1/4" cubes
8 or 12 baguette slices, 1/2" thick
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Place frisée and escarole in a large bowl.
Heat a skillet over medium heat and add bacon.  Cook until fat is rendered and bacon is crispy golden. Transfer bacon with a slotted spoon to a plate lined with a paper towel to drain.  Pour off all of the bacon fat except for one tablespoon.  Return skillet to stovetop.  Add baguette slices in one layer in batches.  Cook over medium heat until golden on both sides, turning once.  Transfer bread to another plate lined with a paper towel.

Combine vinegar, mustard, salt and pepper in a small bowl.  Slowly pour in olive oil, whisking constantly to emulsify. Pour dressing over salad leaves and toss to combine.  Arrange salad on serving plates.  Top with bacon and baguette croutons.

If you like this, you might enjoy these TasteFood recipes:

 Asparagus with Crispy Prosciutto and Tarragon Aioli

Roasted Spiced Acorn Squash with Cilantro and Lime

Sautéed Brussel Sprouts with Shitake Mushrooms

or these recipes with bacon from the foodblogs:
Collard Greens with Bacon from Simply Recipes
Spaghetti Squash with Crispy Bacon and Turnip Greens from Cooking by the Seat of my Pants
Skillet Greens with Bacon and Feta from Umami Girl
Dandelion Greens with Ramps, Bacon and Blue Cheese from Healthy Green Kitchen
 

Tweaking a Classic: Chocolate Chip Cookies

 
When I cook I cannot resist the urge to tweak a recipe - even when it's a classic. Yet, I also believe in the motto that if it's not broken, don't fix it. The following recipe for chocolate chip cookies is a compromise. We all know the familiar tollhouse recipe we grew up baking and eating, and there is no denying its perfection. However, over the years I have tweaked and experimented, adding oats, an extra egg, using more brown sugar, less brown sugar, fiddling with light or dark brown sugar. Tiny tweaks, but enough so that I have a recipe that satisfies me.

I combine both semi-sweet and dark chocolate in these cookies. The dark chocolate is grated or finely chopped, so that the small pieces fleck the dough, imparting a hint of chocolate without extra sweetness in every bite. 

Chocolate Chip Cookies

Makes about 36 - 2 inch cookies

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup (6 ounces) semi-sweet (60%) chocolate chips
3.5 ounces dark (72%) chocolate, finely chopped

Preheat oven to 350 F. (180 C.) Combine flour, baking soda and salt in a bowl and mix well. Place butter and sugars in a bowl of electric mixer with a paddle attachment. Cream until light and fluffy. Add egg and vanilla and mix until fully incorporated. Stir in flour and mix well. Add chocolate and stir to combine. Place rounded tablespoons of the batter on baking trays lined with parchment paper. Bake in oven until golden brown, about 12 minutes. Cool on rack.

If you like this, you might enjoy these TasteFood recipes:

 Chocolate Coconut Cookie Bars

Chocolate Oblivion Cookies

Ginger-Spiced Molasses Cookies

 

Smashed Potatoes and Celery Root with Horseradish and Parmesan

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don't let it's gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews. 
   

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Makes 8 servings.

6 large yukon gold potatoes with skin, cut in 1" pieces
2 medium celery roots, peeled, cut in 1 inch chuncks
1 bay leaf
3 thyme sprigs, tied in cheese cloth with kitchen string
Salt
1/2 cup unsalted butter, cut in large pieces
3/4 cup sour cream or creme fraiche
2 tablespoons finely grated fresh horseradish plus 2 tablespoons for topping
1 teaspoon black pepper
1/4 cup finely grated Parmigiano-Reggiano cheese

Combine potatoes and celery root in large pot. Cover with cold water. Add bay leaf, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, horseradish and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)
Preheat oven to 350 F. (180 C.) Mix 2 tablespoons horseradish with cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately. 

  

Sriracha Marinated Roast Chicken with Root Vegetables

 
Why is it that when it's super hot outside, spicy food is the best antidote? The theory lies in the chile peppers. Their heat winds up our endorphins, radiating heat to our skin and causing us to sweat, which, in turn, cools us down. And, despite the calendar date, this is just what I need. The Bay area is presently in the midst of a record breaking heat wave. Triple digit temperatures are making up for the summer that did not happen this year. It's hot hot hot, and I am craving spicy food. 

This recipe attempts to remedy that. Consider it an Ode to an Autumn Heat Wave. Sriracha Marinated Roast Chicken with Root Vegetables takes a quintessential fall dish and ramps up the heat with a douse of sriracha. It's homey, rustic and firing on all pistons. So, if you will excuse me, I need to go and sweat a little.
 

Sriracha Marinated Roast Chicken with Root Vegetables

Spicy, fragrant and grounded with seasonal root vegetables, this is best served with couscous to soak up the juices.

For the marinade:
1/4 cup soy sauce
1/4 cup sriracha
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
Juice of one lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the roast:
1 3-4 pound free range organic chicken
6 baby sweet peppers, or 2 bell peppers, cut in 2 inch pieces
4 garlic cloves, smashed
2 large yellow onions, quartered
2 medium sweet potatoes, cut in 2 inch chunks
1 medium cauliflower, broken in 2 inch florets
1 large fennel bulb with fronds, ends trimmed, cut in 1 inch chunks
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Whisk all of the marinade ingredients together in a small bowl and set aside. 
Preheat oven to 400 F. (200 C.) Rinse the chicken and pat dry, including inside of the cavity, with paper towels; place in a large bowl. Pour the marinade over the chicken. Coat all over the chicken, including inside the cavity and between the skin and breast meat. Transfer chicken to roasting pan, breast-side up. Add vegetables to the same bowl along with olive oil, salt and pepper. Toss to coat. Scatter the vegetables around the chicken in the roasting pan. Bake in oven 30 minutes. Remove pan and with tongs, carefully turn chicken over in pan, breast-side down. Continue roasting 20 minutes. Remove pan and turn chicken over once again, breast-side up. Continue roasting until thoroughly cooked, about 20 minutes. Remove from oven and transfer chicken to cutting board. Tent loosely with foil and let rest 10 minutes before carving. Stir vegetables in the pan with the juices and keep warm. Serve chicken with vegetables and couscous with reserved juices.
 

If you like this, you might enjoy these TasteFood recipes:

Roasted Lemon Cilantro Chicken

 Cider-Brined Pork Shoulder with Caramelized Onion and Apple Confit

 

 

Skillet Chicken with Rice and Vegetables

 

and these recipes with sriracha from the foodblogs:
Stuffed Calamari in Sriracha Sauce from She Simmers
Sriracha Mayo French Fries from White on Rice Couple
Apricot Glazed Sriracha Chicken Wings from Eat Boutique
Beef Shortribs with Sriracha Marinade from Chez Us

  

Condiment Spotlight: Homemade Harissa

If you are looking for a condiment that multi-tasks while tasting stand-alone delicious, then look no further. I have been making this variation of harissa for years, and it's positively addicting.  

Harissa is a red pepper sauce traditionally found in North African cuisine. Used as a condiment in Tunisia, Algeria and Morocco, harissa is a paste of hot red peppers combined with other ingredients which vary from home to home and by region. In this version, serrano or red jalapeno chiles are blended with roasted red bell peppers which add smoky sweetness to the fiery chiles.

The beauty of harissa is its versatility. It may be used as a garnish, marinade or dip. Stir it into soups and stews or mix it with couscous and rice. Serve it as an appetizer with veggies for dipping or bread for mopping. It elevates anything it garnishes and is guaranteed to fire up your tastebuds.
  

Harissa 

The consistency of this harissa will resemble a salsa. Makes about  1 1/2 cups. 

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh coriander and/or mint leaves 

Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) Serve garnished with coriander or mint leaves. 

Try serving Harissa with these TasteFood recipes:

 Lamb Kefta and Vegetable Couscous






 

Moroccan Spiced Chicken under a Brick

 Pearl Couscous Salad

Lasagna Night

 

My daughter announced the other day that she had just finished her 15th day of school. I was stunned. I could have sworn we had been back in the school routine for at least 3 months.

Since the beginning of September life has been a whirlwind of family activity revolving around school, carpool, activities, homework, dinners, entertaining and birthdays. As the children have grown older, it seems that time has sped up even faster with more and more commitments to attend to, including my work. I've already lost track of days, my car keys, a pair of flip flops and multiple shopping lists. 

Yesterday was another blur, when at the end of day the inevitable question "What's for dinner?" was directed to me and drew a blank stare. Luckily I had a stash of ricotta in the refrigerator, along with lasagna sheets in the pantry. A quick tomato sauce was easily prepared, and with a little assembly accompanied by a glass of red wine, a homey lasagna was produced to the satisfaction of all of us.

Lasagna

This recipe creates a dry and hearty lasagna, with little excess liquid and chunks of vegetables in the tomato sauce. If you prefer meat in your tomato sauce, add 1/2 pound browned ground beef along with the tomatoes. 
Serves 4-6.

For the tomato sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 sweet red pepper, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano 
1 28 ounce can Italian plum tomatoes with juices
1 small can tomato paste
1 dried bay leaf
1/4 cup dry red wine
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the ricotta filling:
1 pound fresh ricotta
1 large egg
1 large garlic clove, minced
1/4 cup finely grated Pecorino Romano cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the lasagna:
1 pound dried lasagna sheets
Fresh mozzarella, grated
6 ounces fresh mozzarella, grated
1 cup grated Parmigiano-Reggiano cheese

Prepare the sauce:
Heat oil in a deep skillet over medium heat. Add garlic, onion, carrot, red pepper and saute until the onion wilts, about 4 minutes. Stir in basil and oregano and saute one minute. Add tomatoes with juice, tomato paste, bay leaf and wine. Bring to a boil and simmer uncovered 20 minutes. Add salt and pepper and taste to adjust seasoning.
 
Prepare the ricotta filling:
While the sauce is simmering combine all the filling ingredients in one bowl and mix well.

Assemble the lasagna:
Preheat oven to 375 F. (190 C.)
Spoon a thin layer of tomato sauce in bottom of a deep baking dish. Lay a layer of dried lasagna sheets over the sauce, breaking the pieces if necessary to fit. Spread a layer of ricotta lightly over pasta.  Drop spoonfuls of the tomato sauce over the cheese without covering the sauce (or the lasagna will be very wet). Evenly sprinkle with Parmigiano-Reggiano and mozzarella cheese. Repeat layering process until the last amount of ricotta has been used. Top the ricotta with tomato sauce and cheese. Bake in oven until bubbly and turning golden brown, about 45 minutes. 

If you like this you might enjoy these other recipes from TasteFood:

 Spinach Ricotta Cannelloni

Chicken, Leek and Mushroom Fricassée

 Halibut Stew with Chorizo and Kale

Pear Plum and Blueberry Crisp with Hazelnut Streusel

When I have a lot of fruit lying about, I make a crisp. It's an efficient way to use up ripe fruit, and a perfect expression of the season's ingredients. Not only that, it's a great way to serve dessert to a crowd. Unfussy to prepare, the assembled crisp may be refrigerated up to 3 hours before baking. For a dinner party I'll pop it in the oven when we sit down to eat the main course. Then it's ready and piping hot when it's time for dessert.

Feel free to combine several fruits in a crisp. I like to mix 2-3 types of fruit, choosing for a variety of colors and textures as well as a balance between sweetness and tartness in flavor.  Pears are prominent at the farmer's market now as well as late season plums and berries. For this crisp I combined softly sweet bosc pears with spiced plums and tart blueberries. 

 

Pear Plum and Blueberry Crisp with Hazelnut Streusel
Serves 10-12

For the topping:
1 1/2 cups all purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, chilled, cut in 1/2" cubes
1/2 cup toasted, skinned and chopped hazelnuts

For the filling:
6 large Bosc pears, about 3 pounds, peeled cored, cut in 1" chunks
6 plums, halved, each half quartered 
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons freshly squeezed lemon juice
zest from one lemon
1 pint blueberries

Prepare topping:
Mix flour, sugars, cinnamon, nutmeg and salt together in a medium bowl. Add butter and rub in with fingers until topping resembles coarse meal. Mix in hazelnuts. (Topping may be prepared up to one day in advance. Refrigerate until use.)

Prepare filling: 
Preheat oven to 375 F. (190 C.)
Combine all of the ingredients except the blueberries in a large bowl. Toss to combine. Spread in a rectangular baking dish. Scatter blueberries over the filling. Cover the filling evenly with the topping.
Bake until bubbly and golden brown on top, about 50 minutes. Remove and serve warm or at room temperature with vanilla or cinnamon ice cream.

 

Oven Roasted Opah Fish with Provençal Vegetables and Basil Coulis

Lately Opah has been frequenting the fish counter at our local shop. There are many things I like about Opah including its name, which should not be confused with a Greek dance or a celebrity talk show host. Native to the waters of Hawaii, the Opah fish (also known as Moonfish, Kingfish or Sunfish) is striking. It resembles an enormous silver-blue and rose hued sphere with white spots and crimson fins, tail and snout. Growing to an average of 3 feet in size, Opah's meat is firm, mild flavored and pink to red in color. With cooking, the meat will turn white. Happily, Hawaiian Opah is not overfished, making it a good substitute for swordfish and halibut. It's rich with fish oil, and a good source of protein, B vitamins phosphorus and selenium. You can read more about Opah on Seafood Watch.

 

Oven Roasted Opah with Provençal Vegetables and Basil Coulis

This is a delicious way to serve any firm fleshed fish. Right now peppers are running rampant in our farmers markets. I happened to have a selection of bell, gypsies and fresnos on hand, but bells will do the trick. Toss them with shallots, black olives and tomatoes for a provençal twist, while a dollop of basil coulis adds extra brightness to the dish. Serves 4.

4 filets Opah, 3/4" thick 
Salt
Olive oil
4 garlic cloves, smashed
2 red or yellow peppers, stemmed and seeded, cut in 3/4" chunks
2 large shallots, quartered
2-3 sprigs of fresh thyme, or 1 teaspoon dried
2-3 sprigs fresh oregano, or 1 teaspoon dried
1 pint grape tomatoes
zest and juice of one lemon
1/2 cup Kalamata olives
1/2 teaspoon crushed red pepper
freshly ground black pepper

For the Basil Coulis:
1 cup basil leaves
1-2 tablespoons extra virgin olive oil
pinch of salt

Lemon wedges
 

Preheat oven to 350 F. Lightly sprinkle the fish with salt and black pepper. Pour 1/4 cup olive oil into a rectangular baking dish. Arrange fish one layer in dish, turning to coat with olive oil. Toss remaining ingredients, except lemon juice, in a large bowl with 1 tablespoon olive oil. Scatter the vegetables around the fish. Squeeze the lemon over the fish and vegetables and sprinkle with additional black pepper. Bake in oven until fish is just cooked through, about 30 minutes. 
While fish is baking, prepare the basil coulis. Combine basil, olive oil and salt in bowl of food processor and process to a paste consistency. 
To serve, remove fish from oven. Top each filet with a generous spoonful of basil coulis. Serve with lemon wedges.

If you like this, you might enjoy these TasteFood recipes:

Baked Salmon and Kale Wraps with Dill and Harissa

 Pesce al Sale - Whole Fish Baked in Sea Salt

 
Baked Salmon with Baby Fennel, Mustard and Tarragon

 





      

Searching for more Opah inspiration? Try these recipes from the foodblogs:
Grilled Opah with Mint and Basil Chutney from Dani Spies
Opah on a Bed of Wilted Mâche from Steffen's Dinners
Sauteed Opah with Lemon Miso Honey Sauce from Kahakai Kitchen

 
 

Roasted Cauliflower and Tomato Pasta with Crispy Prosciutto and Arugula

This recipe was inspired by the contents of my refrigerator. It was a weeknight, I hadn't shopped, and I wanted to make an easy and satisfying one-dish dinner. Pasta is always useful in this situation. With a little digging in the refrigerator I unearthed a cauliflower, prosciutto and arugula, while the cheese drawer disclosed a couple hunks of Parmgiano-Reggiano and Pecorino Romano cheese. 

Further inspired by a Cooking Light recipe as well as a similar recipe from Simply Recipes, I decided to roast the cauliflower and tomatoes and toss them with the pasta. The roasting process softens and chars the cauliflower, adding a nice depth to the dish, while shriveling and intensifying the flavor of the tomatoes. From there I digressed, improvising with my other ingredients. I baked the prosciutto in the oven until it crisped, and snapped the pieces into salty shards. Then I combined the cooked pasta with the cauliflower, tomatoes and prosciutto before tossing in the arugula and tumbling everything together so that the heat from the pasta would slightly wilt the peppery arugula leaves. Finally I scattered the dish wth a mix of Parmigiano-Reggiano and Pecorino cheese. The result was a healthy, satisfying weeknight meal which could be served warm or at room temperature. Digging in the refrigerator is fun, and I highly recommend it.

Roasted Cauliflower and Tomato Pasta with Crispy Prosciutto and Arugula
Serves 4

1 medium head of cauliflower, broken into 1" florets
1 pint cherry or grape tomatoes
Extra virgin olive oil
Salt
3 ounces sliced prosciutto
1 pound penne
1 large garlic clove
1 teaspoon freshly ground black pepper
3 cups arugula, washed and dried
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Pecorino Romana cheese

Preheat oven to 400 F. (200 C.)
Arrange cauliflower and tomatoes in one layer on a baking sheet. Toss with 1-2 tablespoons olive oil and 1 teaspoon salt. Roast in oven until cauliflower is tender and browned on the edges, about 20 minutes. 
While the cauliflower is roasting, arrange prosciutto slices in one layer on another baking sheet. Place in same oven and bake for 20 minutes as well.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain. Combine pasta, cauliflower, tomatoes, garlic and black pepper in a large bowl. Toss with 1 tablespoon olive oil. Break prosciutto into shards. Scatter prosciutto and arugula over pasta and toss to combine. Combine the 2 cheeses in a small bowl. Sprinkle 1/2 cup cheese over pasta and toss. Taste to see if more cheese is needed. Serve pasta with remaining cheese on the side.
 

If you like this, you might enjoy these TasteFood recipes: 

Spaghetti with Shrimp, Broccolini and Basil

 Orecchietti with Sausage and Broccoli Rabe

 Macaroni, Cauliflower and Cheese

or these cauliflower recipes from the Foodblogs:
Spicy Cauliflower Soup from A Veggie Venture
Roasted Cauliflower with Garam Masala from Stephen Cooks
Roasted Cauliflower and White Bean Salad from Herbivoracious
Farfalle with Cauliflower and Toasted Breadcrumbs from the Kitchn