Saucepans and the single girl

With Dan on the road with Clovis Mann this weekend, I found myself cooking for one. When this happens I always think about my mom’s cookbook from the 1960s entitled, ‘Saucepans and the Single Girl.’ I have always thought that this is one of the all-time greatest cookbook titles. While the inspiration for the book was to bait bachelors with downhome cooking (think beef stroganoff), I just wanted to make myself a healthy and delicious meal that would go well with the bottle of red wine (“Wisconsites love Malbec,” I was told) that I had just picked up at Star Liquor. Not able to get enough of roasted cauliflower lately, I whipped a pasta dish that featured this delicious vegetable, along with my old favorite, kale. Addicted to olives, I added those, too. Here is my recipe for Roasted Cauliflower and Kale Pasta:


Roasted Cauliflower and Kale Pasta

serves 1-2

The triumverate of ingredients


A couple handfuls of cauliflower

olive oil

5 stalks kale

black olives

red pepper flakes

coarse salt and freshly ground pepper

whole wheat pasta

freshly shredded parmesan cheese


Pre-heat the oven to 375 degrees. Toss cauliflower with olive oil and place on baking sheet. Roast the cauliflower until it starts to brown (about 15-20 minutes).

Roasted cauliflower

While the cauliflower is roasting, boil a pot of water. Wash the kale and rip it into bite-sized pieces and when the water is boiling, steam the kale until tender (about 2-3 minutes).

Steamed kale

Place kale aside, salt the boiling water and add the whole wheat pasta (I like to use penne but only had linguine the other night, so I used that in a pinch.) When using straight pasta I have heard that a general rule is to use about a quarter-sized handful per person. While the pasta is cooking, place the roasted cauliflower (along with the olive oil from the baking sheet) in a skillet, turn the heat on medium-low and season with red pepper flakes, freshly ground pepper and coarse salt.

Cauliflower eagerly awaiting some salt and pepper

Add the kale to the pan and give it a stir. After eating about 17 olives and taking a sip of wine, slice up a few olives (I like to use the ‘whiskey’ olives from the Willy Street co-op olive bar- I don’t know the official name) and throw those into the skillet. After the pasta has cooked a few minutes, drain it and add it to the skillet. Give the pasta another stir and adjust any seasonings. Serve the pasta with some freshly shredded parmesan cheese on top.



I recommend serving this meal with a glass (or two) of wine, a crusty piece of bread and a few squares of this candy bar for dessert:

Super yum

A meal fit for a single girl.

P.S. If you need a movie suggestion, I think this winter meal goes great with ‘Beautiful Girls.’ If you haven’t seen this movie in awhile (or never) it is one of my all-time favorites. With Matt Dillon and Michael Rapaport as snowplow drivers, this movie features ice shanties, whiskey drinking, a great soundtrack (including ‘Will it Go Round in Circles,’ by Billy Preston) and a bar scene where Uma Thurman mentions one of my favorite holidays which happens to be coming up this week (hint: it’s not Valentine’s Day). Speaking of Valentine’s Day, I’m off to Monroe Street to buy a heart-shaped cookie cutter and a sifter. I’m making cookies and this time I’m going to do it right… Happy Sunday.


Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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