- 2 heads cauliflower
- 1 medium onion
- 4 cloves garlic
- Coarse sea salt
- 1 pound whole-wheat pasta
- Extra-virgin olive oil
- Freshly ground pepper
- 1 pinch red pepper flakes
- White-wine vinegar
- Juice of 1/2 lemon
- 1/2 cup toasted walnuts
- 4 ounces ricotta salata or feta cheese.
Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Bring six quarts salted water to a boil and put the pasta on to cook.
2. Saute the cauliflower in about three tablespoons olive oil in a saute pan. When the cauliflower begins to soften, season it with salt and pepper to taste and add sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed.
3. Add the garlic and remove from the heat, tossing and stirring so the garlic does not burn; if it starts to brown, add a splash of water. Add a few drops each of vinegar and lemon juice and add the toasted walnuts. Taste and correct the seasoning.
4. When the pasta is done (it should be al dente), drain it and add it to the cauliflower with enough extra-virgin olive oil to coat the pasta thoroughly. Toss together and put in a heated bowl. Crumble cheese over dish.