Monday, November 22, 2010
Pasta with Cauliflower, Walnuts and Feta
I got two large heads of cauliflower from my final CSA pickup, but I didn't want to make another cauliflower soup. I searched my favorite blogs and found a recipe for Pasta with Cauliflower, Walnuts, and Feta. I've finally got my pasta stash under control, so I don't feel so obligated to use up the many cheap varieties and save the fancier ones. This recipe called for a strong flavor from the pasta, so I reached for a spelt rotini, which stood up quite well to the cauliflower and feta. The walnuts added a nutty crunch - I only wish there were more of them. The salty feta went perfectly with the sauteed onions and cauliflower. I was happy that the cauliflower had both flavor and crunch thanks to the sauteeing rather than boiling. This was a nice change of pace for all that soup (don't worry, I still love soup) and it reheated nicely for a weekday lunch.
This was easy enough for a weeknight, though there is a bit of work breaking down the cauliflower and slicing the onion - that could be done in advance. One recommendation I would make is to ignore the white wine vinegar in the ingredients - go with all lemon juice. The white wine vinegar soaked in quickly and left almost a chemical-y taste, at least compared to the lemon juice. I can certainly see this appearing on my table again in the near future.
UPDATE (11/26/2010): Here's a picture of this dish the second time I made it (earlier this week). I used a small-batch artisanal local whole wheat pasta and purple cauliflower and skipped the vinegar in favor of more lemon juice. Delicious.