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• 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.

• 6 Belgian endives
• 1 medium yellow onion
• 2 quarts stock
• 3 tablespoons olive oil
• 1 1/4 cups Arborio rice
• Coarse sea salt and freshly ground pepper to taste
• 1/3 cup dry white wine
• 2 tablespoons unsalted butter 
• 2 to 3 ounces taleggio cheese
• 2 tablespoons chopped toasted walnuts (see note)
• 2 tablespoons chopped parsley.

1. Trim the endives, slice them in half lengthwise and then cut them crosswise into half-inch-thick slices and set aside. Chop the onion into small dice. Heat the chicken stock.

2. In a heavy-bottomed saucepan, heat the olive oil and cook the onion over medium heat until it is translucent but not brown, about five minutes. Stir in the rice and season with salt and pepper. Cook over low heat for about three minutes, stirring often, until the rice has turned slightly translucent. Keep stirring, turn up the heat and pour in the white wine. The pot will boil violently, and the wine will almost completely evaporate. Add just enough hot stock to cover the rice, stir well and reduce the heat.

3. Keep the rice at a gentle simmer. As it absorbs liquid, add more stock, a ladle or two at a time, to keep the pot simmering at a level just above the rice, stirring before and after every addition. After 15 minutes, the rice kernels will be nearly cooked but still slightly crunchy in the middle. Stir in the endives and the butter and continue cooking for three to five minutes. Taste for texture. If the rice is not quite cooked and appears to be getting sticky, add a little more broth.

4. The finished risotto should be creamy and almost able to be poured. The rice should be somewhat chewy and firm, neither crunchy nor so cooked that the kernels have split. Just before serving stir in the taleggio and correct seasoning. Garnish with the walnuts and parsley and serve.

Yield: 6 servings.

Note: This recipe is adapted from ”Chez Paniss Vegetables” by Alice Waters (HarperCollins). To toast the walnuts, put them on a baking sheet in a preheated, 350-degree oven for five to eight minutes. When they are cool, rub off any excess skin.