Deb Perelman, the amazing author of smittenkitchen.com, said that leftovers from this dish made the best lunch, and that the whole wheat pasta really works (from someone who doesn’t normally like it).  I can’t wait to try it.

1 head cauliflower
1/2 medium onion
2 cloves garlic
1/2 pound whole-wheat pasta
Extra-virgin olive oil
Salt and pepper
1 small pinch red pepper flakes
White wine vinegar
1/4 lemon
1/4 cup toasted walnuts
2 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.

– Chez Panisse Vegetables via smittenkitchen.com