wholewheat pasta with cauliflower, walnuts and fetarating:
Another from the Riverford box
1 cauliflower, cut into florets
4 cloves garlic, peeled and sliced
1 onion, peeled and sliced
500g wholewheat pasta
1 pinch of red pepper flakes
white wine vinegar
handful of toasted walnuts
100g feta cheese
salt and pepper
Bring a large pan of water to the boil and cook the pasta. Meanwhile, sauté the cauliflower in oil, until it begins to soften (I find that soaking a cauli in cold water, then draining (very) well, assists this process). Season, and add the pepper flakes and onions. Continue cooking over a medium heat until tender.
Add the garlic, then remove the pan from the heat, tossing the vegetables so the garlic doesn't burn. Add the wlnuts and a few drops each of vinegar and lemon juice. Season once more.
Drain the pasta and add to the cauliflower. Add a little oil to coat the pasta thoroughly, and serve with cheese crumbled over the top.