It’s been a while since we’ve made a filled pasta, and agnolotti is one of the easiest and fastest to make. Of course, you can make another filled pasta shape; scarpinocc is another easy filled pasta. Or, of course, there’s always ravioli (see Sweet Potato Ravioli with Lemon Pepper Pasta for shaping ravioli). The filling for today’s post is based around sale items from the store.
With fresh pesto in the house, we were looking for ways to use it. Sure, we could’ve quickly stirred it into pasta, but we decided that we’d get a bit more veggiefied, and have it stirred into cauliflower. But, even that didn’t sound right, so we thought that we’d stir it into cauliflower and bake it. Oh, and with bread crumbs on top (we currently have several quarts of bread crumbs from when we trimmed the crusts of sandwiches we made for the younger set). Yeah, that sounds better than simply stirring pesto into cooked cauliflower.
We had these several weeks ago for a quick meal — everything can be made ahead and reheated for dinner, which is what we did — that we decided that we’d make them again, and turn the recipe into a post, so others can try Cauliflower tacos, too. The real key here is seasoning and roasting the cauliflower, which brings out a lot of nutty flavor, turning a somewhat bland vegetable into an outstanding vegetable.
Okay, we’ll say up front that these are a bit more trouble than some of our recipes. But, don’t let that deter you, as much can be made in advance, leaving only cooking crêpes and assembly for the last few minutes. Plus, you’ll have an added bonus — we think it’s a bonus anyway, as it’s a super tasty bonus.
Yesterday, when we were thinking about what to have for dinner, we realized that we had a whole head of cauliflower that we hadn’t done anything with, yet. We thought about just doing something quick, like steamed cauliflower, but that’s kind of bland. We also thought about making Pan-Seared Cauliflower, which is tremendously tasty, but that seemed like more trouble than we wanted to tackle right then. Ultimately, we looked in The Laws of Cooking and How to Break Them, by Justin Warner, for ideas about cauliflower and found this recipe.
You might not think it gets cold here in Southern Arizona, but it does. Not the bone-numbing cold of the upper midwest, but we will have a few nights below freezing each winter. (Yes, we know all you Minnesotans are laughing at us right now. It’s okay; we don’t mind). When this happens, our minds turn toward soup as a warming meal.
On Saturday, we headed over to the farmers’ market to pick up some vegetables, before we went to the supermarket for the rest of our weekly shopping. Normally, we don’t hit the farmers’ market, as we often have enough vegetables from our weekly CSA share to last a week. This week, we needed a bit more to last us until Tuesday. When we do go to the farmers’ market, we generally don’t think of buying specific types of produce; instead, we look around and see what looks good. This Saturday was different; we wanted something in particular.