Sometimes you don't really plan meals. You don't have time to shop and you just have to go with what you've got. Like last night. We had just come home from a short trip to Colorado, it was dinner time and we were all wiped out. I looked around the kitchen and pulled together what we had. And it worked. In fact, Little Dog gave it a thumbs up. I thought I'd try to transcribe the recipe here so I could make it again since Little Dog made a point of telling me how much he loved it.
Pasta ala Fridge
1 lb rigatoni (or other pasta, I just happened to have rigatoni)
2 lbs cauliflower florets
1 Tbsp olive oil
1/2 c grated Parmesan
3 Tbsp butter
1/4 cup bread crumbs
Toss the cauliflower florets with olive oil and a healthy dose of kosher salt. Spread them on a cookie sheet and roast them in a 400 degree oven until they are tender and golden brown on the edges. This should take about 20 minutes.
Meanwhile, prepare your pasta according to the package directions. Given the boiling and cooking time, this should also take about 20 minutes total so you should have cooked pasta about the same time your cauliflower is finished cooking. Handy that.
Drain the pasta and in the cooking pot, melt 2 Tbsp of butter and toss with the pasta. Add the cauliflower and cheese and toss together until it is all mixed up. In a small frying pan, melt your last tablespoon of butter and toast the breadcrumbs until golden brown. It should only take a minute or two over medium-high heat. Add these to your pasta and toss again.
Fry the eggs, making sure to leave the yolks runny. (I cook them sunny-side up, but if you prefer over-easy, so be it)
Serve the pasta in a bowl and top it with one fried egg per serving.
Next time I might add some kind of bean to the mix. Lentils or chick peas might be nice. A bit of garlic might also be nice, but it was also well received as it was, so I could just leave it well enough alone.