Comments on: pasta with cauliflower, walnuts and feta http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/ Wed, 23 May 2012 06:37:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: bergamot http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1873573 bergamot Thu, 17 May 2012 19:38:56 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1873573 I made this again, but only halved the cauliflower (kept all other ingredients as listed) and didn't enjoy it quite as much because I hadn't browned the cauliflower and onions to the same extent. Be sure you brown the onions! The flavour's vastly improved. (Realize this is obvious, but sometimes dinner needs to get on the table fast....) I made this again, but only halved the cauliflower (kept all other ingredients as listed) and didn’t enjoy it quite as much because I hadn’t browned the cauliflower and onions to the same extent. Be sure you brown the onions! The flavour’s vastly improved. (Realize this is obvious, but sometimes dinner needs to get on the table fast….)

]]> By: Mel http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1866629 Mel Tue, 15 May 2012 10:57:59 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1866629 I made this tonight with roasted cauliflower - so good! Thanks Deb, I love all your recipes!!! Can't wait to get your cookbook!! I made this tonight with roasted cauliflower – so good! Thanks Deb, I love all your recipes!!! Can’t wait to get your cookbook!!

]]> By: Delphi Psmith http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1735205 Delphi Psmith Fri, 30 Mar 2012 03:29:04 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1735205 Made this tonight and it was a total WIN. Toasted my own walnuts (because well, what else?) and the kitchen smelled heavenly ("Are you making popcorn?" sez Spouse). Almost caved in and went for a more traditional parmigiano or manchego but decide to stick with the feta, and am soooo glad. Both Spouse and I went back for (large) seconds. The cauliflower did take quite a bit longer to cook than I expected, but I just kept splashing in a little olive oil, a little white wine, etc. and it eventually browned up nicely. The end result was primo. I think next time I might throw in a handful of chopped parsley, just for a little color and bite, but really I don't see how it could be improved. Another keeper! Made this tonight and it was a total WIN. Toasted my own walnuts (because well, what else?) and the kitchen smelled heavenly (“Are you making popcorn?” sez Spouse). Almost caved in and went for a more traditional parmigiano or manchego but decide to stick with the feta, and am soooo glad. Both Spouse and I went back for (large) seconds. The cauliflower did take quite a bit longer to cook than I expected, but I just kept splashing in a little olive oil, a little white wine, etc. and it eventually browned up nicely. The end result was primo. I think next time I might throw in a handful of chopped parsley, just for a little color and bite, but really I don’t see how it could be improved. Another keeper!

]]> By: bergamot http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1725872 bergamot Mon, 26 Mar 2012 13:52:35 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1725872 Really enjoyed this dish but made the following modifications based on comments. I halved the cauliflower (only 1 head), the onion (1/2 onion) and the garlic (2 cloves) and used just 354g of pasta (which is about 0.7 lbs) because that was the size of one box purchased up here in Canada. Kept everything else as written and thought this was a great and hearty vegetarian main. Really enjoyed this dish but made the following modifications based on comments. I halved the cauliflower (only 1 head), the onion (1/2 onion) and the garlic (2 cloves) and used just 354g of pasta (which is about 0.7 lbs) because that was the size of one box purchased up here in Canada. Kept everything else as written and thought this was a great and hearty vegetarian main.

]]> By: Jon http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1629097 Jon Wed, 22 Feb 2012 02:15:38 +0000 http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/#comment-1629097 Declicious. Eating right now. My only issues was that I didn't brown the cauliflower enough. Still, incredible dish! For all the cauliflower haters....give it a try! Declicious. Eating right now. My only issues was that I didn’t brown the cauliflower enough. Still, incredible dish!

For all the cauliflower haters….give it a try!

]]> 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.

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