Recipe: Farfalle with Cauliflower Walnuts and Lemon

Jan 23, 2012 by The Bald Gourmet    No Comments    Posted under: Main Course Recipes, Recipes, Vegetarian Recipes

Farfalle with Cauliflower, Walnuts, and Lemon in Pan

Inspiration hit yesterday as I was thinking of what to make for dinner.  I had eaten too much extravagant animal protein the day before during a Chinese New Year celebration, so I wanted something vegetarian and simple.  It felt like a pasta day, and cauliflower sounded good.  Suddenly, this dish was born.

It is perfect for anyone looking for a delicious vegetarian meal, but thanks to all the protein from the walnuts, wheat, and cheese, is hearty enough to satisfy and keep you warm on a winter’s day.  I hope you enjoy it as much as I did.

Farfalle with Cauliflower, Walnut and Lemon Recipe

• 1/2 pound dried farfalle (bow-tie pasta)
• 1/4 cup extra virgin olive oil
• 1 small head cauliflower, separated into bite-sized branches, remaining stems chopped
• 1 tablespoon butter
• 1/2 onion, diced
• 1 tablespoon capers, chopped
• 1 cup walnuts
• 2 tablespoons sundried tomatoes, diced
• zest of 1 lemon
• pinch of red pepper (optional)
• 1/4 teaspoon dried tarragon
• 1/3 cup diced asiago cheese (or more to your liking)
• 1 cup pasta cooking water
• salt and pepper to taste

Directions for Cooking Farfalle with Cauliflower, Walnuts, and Lemon

Bring salted water to a boil in a stock pot, and add farfalle, cooking until al dente as per directions on box.

While waiting for the water to boil, heat olive oil in a large saute pan on medium heat until hot.  Add the cauliflower, seasoning with salt and pepper, and brown on all sides, cooking roughly 8 minutes.  Add the butter, onion and capers and continue to cook until onions and cauliflower are soft, another 5 minutes or so.

When you put the farfalle into the boiling water, add the walnuts, sun-dried tomatoes, red pepper, lemon zest, and tarragon to the saute pan with the cauliflower and onions, and cook to lightly brown the walnuts.  Add the pasta cooking water and deglaze the pan with it, scraping any brown bits up.  This should turn the water into a nice brown sauce.

Add the asiago cheese and allow to melt slightly before adding the cooked and drained farfalle pasta.  Add the pasta and toss all ingredients together, adding more olive oil if desired and seasoning to taste with salt and pepper.

Serves 3-4

Farfalle with Cauliflower, Walnuts, and Lemon

Recipe by Jothan Yeager, January 2012

The Bald Gourmet Creates Delicious Pasta Recipes Like Farfalle with Cauliflower, Walnuts, and Lemon.

I love hearing from my readers, so please go ahead and leave a comment!