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This weeknight cauliflower pasta with pecans and feta is also topped with a hardboiled egg, and a generous sprinkling of scallions.

Weeknight Cauliflower Pasta with Pecans and Feta

This weeknight cauliflower pasta with pecans and feta is, as the name suggests, perfect for a weeknight. It's quick and easy and cozy, just the thing you want to devour a bowlful of after a long day.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 386 kcal


  • 1 head cauliflower cut into small florets
  • 1 onion sliced thinly
  • 2 cloves garlic minced
  • ½ lb pasta cooked
  • extra-virgin olive oil, white wine vinegar and lemon juice to taste
  • ¼ cup toasted pecans, almonds or walnuts
  • ½ cup feta or ricotta salata crumbled
  • 2 scallions chopped


  1. Heat some oil in a large pan over medium heat. Add the cauliflower. When the cauliflower begins to soften, add the onion and garlic. Saute until the vegetables are  crisp-tender. Add vinegar and lemon juice to taste. Add the pasta, then add enough extra-virgin olive oil to coat the pasta thoroughly. Toss and serve with the nuts, cheese and scallions on top.

Recipe Notes

From Alice Waters’ Chez Panisse Vegetables. Should you want some more protein, might I suggest an egg? I like hard-boiled or fried. Chickpeas (or other beans) or chicken (or other protein) also work well here. Calorie information does not include to taste quantities.