I’ve been so lax in posting here on MATK that I’m actually circling back around to recipes I tried months ago, snapped pictures of and never posted about. So, the main photos from this post are from that original try while the last one is from the most recent.

The first time I made Smitten Kitchen’s Pasta With Cauliflower, Walnuts & Feta, I followed the recipe to the letter, using the whole wheat pasta, two heads of cauliflower and the whole deal. It’s really simple to put together. Just get the water going, chop the veggies up, stir, drop, repeat, season and mix. My memories are a bit fuzzy from the first attempt, but it must have been good because I kept the link.

The second time, I jammed a little bit on the recipe, mostly because we had a few things sitting around in the pantry that I could sub in and save a little cash. First off, I used half a bag of egg noodles. I tried a new way of boiling pasta that I will get to in an other post, but I think I cooked them a little long because they got a bit sticky. I also swapped out the toasted walnuts for pecans because I had some on hand. I ground them down to sand size and toasted them up in a separate pan.

Since I’m trying to write down my cooking experiences in a more timely fashion, I can say that this is definitely a hearty, tasty meal that benefits from the mixture of acid from the lemon and white wine vinegar mingling with the punch of the feta and the crunchy sweetness of the cauliflower. My alterations this time around worked out well and showed how versatile this recipe — and the showcase ingredient — can be.