6 servings
Ingredients:
1 pound whole-wheat pasta
2 heads cauliflower, cut into small flowerets
Extra-virgin olive oil
Salt and pepper
1 medium onion, thinly sliced
1 pinch red pepper flakes
4 cloves garlic, finely chopped
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces ricotta salata or feta cheese (see cook's note)
SAUTE the cauliflower in olive oil in a large pan. Season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. Add the garlic and remove from the heat. Add a few drops each of vinegar and lemon juice and the toasted walnuts.
COOK the pasta.
ADD pasta to cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together, and serve, with the cheese crumbled over.
