Pasta with Cauliflower, Walnuts and Feta
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Ingredients
6+ servings
- 2 heads cauliflower
- 1 medium onion
- 4 cloves garlic
- 1 pound whole-wheat pasta
- Extra-virgin olive oil
- Salt and pepper
- 1 pinch red pepper flakes
- White wine vinegar
- 1/2 lemon
- 1/2 cup toasted walnuts
- 4 ounces ricotta salata or feta cheese
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Preparation
Step 1
Put a large pot of water on to boil.
Step 2
Cut the cauliflower into small flowerets.
Step 3
Peel the onion and slice it very thin.
Step 4
Peel and finely chop the garlic.
Step 5
Put the pasta on to cook.
Step 6
Sauté the cauliflower in olive oil in a large sauté pan.
Step 7
When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes.
Step 8
Sauté over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed.
Step 9
Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water.
Step 10
Add a few drops each of vinegar and lemon juice and the toasted walnuts.
Step 11
Taste and correct the seasoning.
Step 12
When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly.
Step 13
Toss together and serve, with the cheese crumbled over the dish.
Step 14
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Chef's notes
The cauliflower should be cooked to a crunch, not steamed or boiled.
Suggests pairing with a crisp white wine.
The recipe is laid out as if Alice Waters is guiding you through the process.
The book claims the recipe serves 6, but it's more than that.
