Meatless Mondays  |  Posted 01.15.15

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta Salata

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta Salata

Here is a super easy weeknight dinner, prep to table in 30 minutes! A bowl of hot pasta is a perfect winter meal and is always a crowd pleaser. Serve with a salad of your choice and a hearty loaf of whole wheat bread.

Serves 6


  • 2 heads cauliflower
  • 1 medium onion
  • 4 cloves garlic
  • 1 pound whole-wheat pasta
  • extra-virgin olive oil
  • salt and pepper
  • 1 pinch red pepper flakes
  • white wine vinegar
  • 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. Put the pasta on to cook.

Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the 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. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

Source: Smitten Kitchen