Pasta with cauliflower, walnuts and feta from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allisonsemele on November 24, 2022

    Added some capers as another user suggested, and overdid it a bit on the lemon. Made a half recipe with a purple cauliflower and regular pasta. I really enjoyed the leftovers cold.

  • monica107 on December 30, 2012

    This is one of my favorite recipes. I skip the vinegar in favor of more lemon juice and don't worry too much about the quantities.

  • wester on August 11, 2011

    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.

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