Comments on: pasta with cauliflower, walnuts and feta http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/ Sat, 11 Feb 2012 22:10:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Carrie http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1225479 Carrie Tue, 29 Nov 2011 03:23:28 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1225479 I know this post is from way back when, but I felt compelled to comment. Being a huge fan of the site, I'm always looking at the archives for a recipe and I have stumbled across this one more than once. I always looked at it with the attitude you described in the introduction ... this couldn't possibly be good. But oh I was wrong. I finally made it tonight, and I'm about to go back for seconds. The walnut and whole wheat pasta really give the dish a great nuttiness, which plays off the lemon and vinegar. I added more feta (because I can never get enough) but everything else was spot on. Thanks for all the great recipes! I know this post is from way back when, but I felt compelled to comment. Being a huge fan of the site, I’m always looking at the archives for a recipe and I have stumbled across this one more than once. I always looked at it with the attitude you described in the introduction … this couldn’t possibly be good. But oh I was wrong. I finally made it tonight, and I’m about to go back for seconds. The walnut and whole wheat pasta really give the dish a great nuttiness, which plays off the lemon and vinegar. I added more feta (because I can never get enough) but everything else was spot on. Thanks for all the great recipes!

]]> By: Jessica http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1070890 Jessica Sun, 06 Nov 2011 01:26:39 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1070890 I make this allllll the time. Toasted walnuts are the bomb and the feta makes it tastily salty. I am also bringing the walnut and sun-dried tomato pesto to a potluck tomorrow - I've discovered that you can make a tasty vegan version by leaving out the parmesan and upping the vinegar a bit so it still has zest to counteract the toasty nuts. I make this allllll the time. Toasted walnuts are the bomb and the feta makes it tastily salty. I am also bringing the walnut and sun-dried tomato pesto to a potluck tomorrow – I’ve discovered that you can make a tasty vegan version by leaving out the parmesan and upping the vinegar a bit so it still has zest to counteract the toasty nuts.

]]> By: Cian http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-909572 Cian Sat, 10 Sep 2011 23:30:11 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-909572 I agree with the comment that the recipe would look a little beige. So I used yellow/orange cauliflower and next time I might use a combination of colours. For people who think cauliflower is naturally white (and I'm surprised how many still think this), it has always grown in a variety of colours. The yellow/orange (often called "cheddar") is slightly less bitter or a little sweeter. One grower I know says that she sells way more coloured cauliflower than white now. Anyways, it looked very pretty. I too used more than a pinch of red pepper flakes. My garlic was very fresh (because it is summer) so I didn't increase that but I think if people think this dish is bland, it could be because their garlic isn't fresh (so they need to increase the amount for flavour) and their pepper isn't fresh ground (again, not getting the flavour from it). Also, garlic cloves and heads of cauliflower really do vary so much in size that the recipe might need an indication of how many cups of cauliflower/how many tsp of chopped garlic. I used one large head of cauliflower but it is probably double the size of the ones I buy in the grocery store in the winter. Ditto for the garlic. I agree with the comment that the recipe would look a little beige. So I used yellow/orange cauliflower and next time I might use a combination of colours. For people who think cauliflower is naturally white (and I’m surprised how many still think this), it has always grown in a variety of colours. The yellow/orange (often called “cheddar”) is slightly less bitter or a little sweeter. One grower I know says that she sells way more coloured cauliflower than white now. Anyways, it looked very pretty. I too used more than a pinch of red pepper flakes. My garlic was very fresh (because it is summer) so I didn’t increase that but I think if people think this dish is bland, it could be because their garlic isn’t fresh (so they need to increase the amount for flavour) and their pepper isn’t fresh ground (again, not getting the flavour from it). Also, garlic cloves and heads of cauliflower really do vary so much in size that the recipe might need an indication of how many cups of cauliflower/how many tsp of chopped garlic. I used one large head of cauliflower but it is probably double the size of the ones I buy in the grocery store in the winter. Ditto for the garlic.

]]> By: Amber http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-820546 Amber Wed, 03 Aug 2011 18:30:44 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-820546 I made this last night and based on some of the reviews here are my alterations: 1 head cauliflower, 1 medium onion, 4 LARGE cloves garlic, 1/2 lb whole-wheat pasta, 1/4 cup Extra-virgin olive oil ( divided), Salt and pepper ( to taste), 1/2 tsp. red pepper flakes, 2 tsp Champagne vinegar, 1/2 lemon, 1/2 cup toasted walnuts ( chopped), 4 ounces goat's milk feta cheese, 1/2 cup chopped fresh parsley It is so flavorful with tons of garlic and onion, fits in a regular dutch oven style pan and made 5 normal sized portions. The extra red pepper flakes give it just the right amount of heat, I drizzled more olive oil before serving along with the fresh parsley, which really brightens up this dish visually and flavorwise, and the goats milk feta is just perfect- it's more mellow and creamy then standard feta! Enjoy, this one is delish. I made this last night and based on some of the reviews here are my alterations:
1 head cauliflower, 1 medium onion, 4 LARGE cloves garlic, 1/2 lb whole-wheat pasta, 1/4 cup Extra-virgin olive oil ( divided), Salt and pepper ( to taste), 1/2 tsp. red pepper flakes, 2 tsp Champagne vinegar, 1/2 lemon, 1/2 cup toasted walnuts ( chopped), 4 ounces goat’s milk feta cheese, 1/2 cup chopped fresh parsley

It is so flavorful with tons of garlic and onion, fits in a regular dutch oven style pan and made 5 normal sized portions. The extra red pepper flakes give it just the right amount of heat, I drizzled more olive oil before serving along with the fresh parsley, which really brightens up this dish visually and flavorwise, and the goats milk feta is just perfect- it’s more mellow and creamy then standard feta! Enjoy, this one is delish.

]]> By: Becca http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-795944 Becca Thu, 21 Jul 2011 22:13:16 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-795944 Yeah, you posted this how many years ago? But I just found it while browsing for something pasta-y to make for a vegetarian couple we had over last night. PHENOMENAL. My difficult-to-please husband raved and raved. Thanks again for another wonderful, reliable recipe. Yeah, you posted this how many years ago? But I just found it while browsing for something pasta-y to make for a vegetarian couple we had over last night. PHENOMENAL. My difficult-to-please husband raved and raved. Thanks again for another wonderful, reliable recipe.

]]> By: meg http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-601223 meg Thu, 17 Mar 2011 23:10:01 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-601223 I can understand why some commenters are saying this was bland, but I took steps to spice it up. I added a lot more than a pinch of red pepper, and I cracked black pepper over my personal plate to taste - the black pepper made a HUGE difference in bringing out the various flavors in this dish. And yes, the flavors are incredible and even better the next day for lunch! We have a variety of pans and a very large sauteeing pan, so we actually had no problem fitting 2 heads of cauliflower in it. As cauliflower doubters we were blown away by its transformation from bland and yucky to crunchy and flavorful. Fun, cheap, easy and delicious. Thanks for the amazing recipes. I can understand why some commenters are saying this was bland, but I took steps to spice it up. I added a lot more than a pinch of red pepper, and I cracked black pepper over my personal plate to taste – the black pepper made a HUGE difference in bringing out the various flavors in this dish. And yes, the flavors are incredible and even better the next day for lunch!

We have a variety of pans and a very large sauteeing pan, so we actually had no problem fitting 2 heads of cauliflower in it. As cauliflower doubters we were blown away by its transformation from bland and yucky to crunchy and flavorful. Fun, cheap, easy and delicious. Thanks for the amazing recipes.

]]> By: Kait http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-565980 Kait Sun, 30 Jan 2011 23:14:10 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-565980 Just made this--super yummy! I just had too much cauliflower for one pan, so split it among the two. I have a sneaking suspicion that this will be better tomorrow, heated up... :) Just made this–super yummy! I just had too much cauliflower for one pan, so split it among the two. I have a sneaking suspicion that this will be better tomorrow, heated up… :)

]]> By: Nancy Sue http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-561406 Nancy Sue Fri, 21 Jan 2011 18:37:46 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-561406 After years, more than a decade really, of being off cooking (and I used to own a wee cafe!), I have begun to want to make something that doesn't involve the microwave. Stumbled on your site (from Apartment Therapy, perhaps?) and saw this recipe. The point I'm getting at is I'd just last week made a cauliflower baked dish, which was merely edible but made me think, "hey! I could substitute cauliflower for pasta!" Now I'm off to do so with some direction. Thanks so much, Ms. SK! After years, more than a decade really, of being off cooking (and I used to own a wee cafe!), I have begun to want to make something that doesn’t involve the microwave. Stumbled on your site (from Apartment Therapy, perhaps?) and saw this recipe.

The point I’m getting at is I’d just last week made a cauliflower baked dish, which was merely edible but made me think, “hey! I could substitute cauliflower for pasta!” Now I’m off to do so with some direction. Thanks so much, Ms. SK!

]]> By: Amber http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-543883 Amber Mon, 10 Jan 2011 22:09:40 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-543883 i really do love smitten kitchen. it is my go-to-every-night-blarg-we-have-to-figure-out-what-to-eat-for-dinner-AGAIN site. thank you. i really do love smitten kitchen. it is my go-to-every-night-blarg-we-have-to-figure-out-what-to-eat-for-dinner-AGAIN site. thank you.

]]> By: Anne http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-463246 Anne Wed, 17 Nov 2010 00:50:56 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-463246 this is soooo good it doesn't even make sense! i only used 1 cauliflower and less pasta, but the same amount of everything else. made it twice already.... second time, i added a handfull of raisins at the same time as the garlic. riddiculously good! this is soooo good it doesn’t even make sense! i only used 1 cauliflower and less pasta, but the same amount of everything else. made it twice already….
second time, i added a handfull of raisins at the same time as the garlic. riddiculously good!

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