Pasta with Cauliflower, Walnuts & Feta

(SERVES 6) This made for yummy leftover lunches! Excellent taste & healthy too... Thanks to the Smitten Kitten blog for this wonderful recipe. It has become a favorite!

2 HEADS CAULIFLOWER (I used one)
1 MEDIUM ONION
4 CLOVES GARLIC
1 POUND WHOLE WHEAT PASTA (or use Dreamfields Pasta - low carb)
EXTRA-VIRGIN OLIVE OIL
SALT & PEPPER
1 PINCH RED PEPPER FLAKES
WHITE WINE VINEGAR
1/2 LEMON
1/2 CUP TOASTED WALNUTS
4 OZS FETA CHEESE

PUT A LARGE POT OF WATER ON TO BOIL. CUT THE CAULIFLOWER INTO SMALL FLORETS. SLICE ONION VERY THIN. PEEL AND FINELY CHOP THE GARLIC. PUT 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 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 OLIVE OIL TO COAT THE PASTA THOROUGHLY, TOSS TOGETHER AND SERVE, WITH THE CHEESE CRUMBLED OVER THE DISH.