Cauliflower & Roasted Tomato Pasta

(Tim & Steph improvisation)

Fresh ingredients:

tomatoes

basil

shallot

garlic

cauliflower or broccoli

Parmesan Reggiano

eggs

optional: sausage, bacon or pancetta

Pantry ingredients:

dried pasta

black pepper

sea salt

olive oil

grapeseed oil

dried chili peppers

Penzey's Northwoods Fire spice

Roast tomatoes at 225 F for 5 hours with olive oil, salt, ground black pepper and basil.

Coat a skillet with grapeseed oil, bring it to 275 F. Saute green garlic, ground black pepper (1 tsp peppercorns), dried chili peppers, a touch of Penzey's Northwoods Fire spice, sea salt. Toast for a minute.

Add shallots and cauliflower. Press down on mixture with a pot lid. Brown mixture but watch out for burning it.

Grate some Parmesan Reggiano into a bowl.

Boil spaghetti or ziti, shock it with cold water, coat with olive oil.

Poach a few eggs.

Coat a clean skillet with olive oil, bring it to 275 F. Saute ground black pepper (1 tsp peppercorns) and green garlic for a minute. Toss in pasta (with no pasta water).

Plate pasta with cauliflower, roasted tomatoes, poached eggs and grated cheese. Garnish with fresh basil.

NOTE: When serving to guests, either omit eggs (for vegetarians) or turn it into a carbonara: mix the egg yolk into the pasta sauce + add a bit of bacon or pancetta.