PASTA WITH ROASTED CAULIFLOWER AND BREAD CRUMBS

I have traveled out of town quite a bit recently - by myself and with various combinations of family members.
This past weekend, with my husband, the return flight was delayed. Although an annoyance, and frustrating, it was by no means a tragedy. Thankfully our sitter was able to stay another night, and deliver the kids to school the next morning, while we went through the long security line and boarded yet another plane.
We made the most of our unexpectedly extended vacation, but it was SO great to be back! I love and appreciate being away and I love and appreciate being home and cooking for my family. I made this gorgeous pasta dish to commemorate the occasion.

PASTA WITH ROASTED CAULIFLOWER AND BREAD CRUMBS

2 heads of cauliflower
olive oil, divided use
salt and freshly ground black pepper to taste
6 ounces of dried penne
2 tablespoons butter, divided
1 tablespoon of chopped garlic
1/2 to 1 teaspoons anchovy paste
1/2 cup panko bread crumbs
2/3 cup freshly grated asiago cheese
1/4 cup chopped fresh mint

Heat oven to 500F.
Divide cauliflower into florets, slice in half if they are large. Place cut side down on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, then turn the cauliflower and roast 10 minutes more, or until tender and browned.
Cook pasta according to package directions. While pasta is cooking, melt 1 tablespoon each of butter and oil in a skillet. Add the garlic and anchovy paste, and saute until golden. Add to the pasta, along with the cauliflower, and toss well.
Return the skillet to the pan, melt 1 tablespoon of butter inside, add panko and cook for 3 minutes, or until toasted and brown.
Add the mint and asiago to the pasta mixture, spoon into serving bowls and sprinkle with the toasted bread crumbs.
Enjoy! Please share recipedoodle with your friends and family!

Recipe adapted from Relish
relish.com/recipes/‎

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

This was a lazy Sunday evening dish, thrown together with what was in the refrigerator. After a busy weekend following multiple recipes, it was lovely to leisurely search through my (large) pile of prospects and find one that was appealing, with all the ingredients close at hand.

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

6 slices proscuitto
1 cup fresh French Baguette breadcrumbs
1/2 teaspoon black pepper, divided
2 tablespoons butter
1 1/4 pounds Brussels sprouts, trimmed and halved lengthwise
1/4 teaspoon salt

In a large skillet, cook proscuitto over medium heat until crisp, about 6 minutes. Transfer to a plate lined with paper towels, cool.
Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add 1/4 teaspoon pepper and transfer to a plate.
Wipe out skillet and add butter. When melted, add Brussels sprouts, cut sides down. Add 1/4 cup water, cover and cook over medium-low heat until just tender, about 4 minutes. Uncover and cook over medium-high heat until liquid has evaporated and Brussels sprouts are browned, about 3 minutes more. Season with salt and remaining pepper. Toss with proscuitto and toasted bread crumbs and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Brussels-Sprouts-with-Brioche-Bread-Crumbs-Re...