Don’t ask me why I made this dish in the middle of summer. I’m going to go ahead and blame the torrential downpour that kept me awake all night for making me think of fall and the rich foods that seem so appropriate when it’s cloudy and gray and pouring.
In the midst of the rain, I thought about pasta. Creamy pasta…or soba (even better than regular pasta). Garlic. Roasted cauliflower. It all sounded so perfect in the middle of a rainy night
Aside from the fact that it was 90 degrees out when I made this, it’s pretty close to perfection.
Cauliflower was an unexpected find at my grocery store. I hadn’t seen it there before, and was overjoyed when I spotted some tucked back by the broccoli. It was even reasonably priced, which is more than I can say for the asparagus ($6 for 8 bleak looking stalks? I think not.)
1 small head cauliflower, cut into bite-sized florets
1 tbsp olive oil
1 tbps butter
5 cloves garlic, chopped (it sounds like a lot, but it will mellow)
1 cup 2% milk
1/2 tsp salt
8 ounces soba noodles
Preheat the oven to 400 F.
Toss the cauliflower florets with olive oil and spread on a baking sheet. Roast for about 25 minutes, or until slightly browned and tender.
Remove the pan from the oven and set aside.
Cook the soba noodles according to package directions, then drain and set aside.
While the water for the soba is boiling, put the butter in a medium saucepan and melt.
Add the garlic and stir over medium-low until very fragrant, about 5 minutes.
Add the milk and bring to a simmer.
In a small bowl, beat the egg well with a fork. Add about half the milk to the egg, stirring constantly.
Return the egg-milk mixture to the saucepan and add about 1/2 tsp salt. Stir constantly until the sauce begins to thicken.
Taste and add more salt if necessary.
In a serving bowl, toss the cauliflower, noodles, and sauce together, then serve immediately.