Pasta with cauliflower, walnuts and feta

An Alice Waters recipe.

This is a very unusual combination of ingredients, but it works perfectly. The cauliflower is sauteed over a high heat which makes it very crunchy and lovely.

Do make it exactly as prescribed, at least the first time, because the details really matter here.

I love this recipe. I make it with a few modifications: I use a red onion, pine nuts instead of walnuts, and queso fresco instead of feta. It's delicious. The whole wheat pasta really stands up to the cauliflower.