Pasta with Roasted Cauliflower, Walnuts and Feta

This was inspired by one of the CC's favorite food blogs. The CC has "fixed" her mistakes (Ed: is this how you hope to "win friends and influence people"?)

This is one of those dishes whose strong flavors shine with whole wheat pasta rather than the regular kind.

It really is terrific. Mere words cannot describe its terrificity (Ed: there's no such word, love!)

The two-step is totally worth the effort. Yeah, it takes more time but you get better results. Results, people, results! (Ed: stop beating them over the head.)

Ingredients

1 large cauliflower
1 red onion (sliced into semi-rounds.)
4 cloves garlic
1/2 cup walnuts

1 lb whole wheat pasta

1/2 cup crumbled feta
1/2 cup chopped parsley

1 pinch red pepper flakes
2 tbsp white wine vinegar

olive oil
sea salt
black pepper

grated parmiagino-reggiano (to serve)

(Source: modified from Smitten Kitchen.)

Recipe

Cut the cauliflower into florets. Mix with olive oil, salt and lots of black pepper, and roast in a 450°F until the cauliflower is lightly roasted. Roughly 15-18 mins.

Toast the walnuts in a skillet. Break them into edible pieces.

Cook the whole wheat pasta until just under al dente.

Fry the onions at a low heat until they are limp, golden but not caramelized. Add in the garlic and the red pepper flakes and fry for a bit. Add the cauliflower, and fry for 10 mins or so.

Add the walnuts, and fry for another 4-5 mins. Add the vinegar/lemon juice last. Adjust the salt and pepper.

Mix in the cooked whole wheat pasta, the feta, and the parsley and serve.

Some of these steps are parallelizable, and it's pretty clear which ones they are. (Ed: good luck with building a readership!)