Sicilian-Style Cauliflower with Whole Wheat Pasta

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I made this because it seemed healthy and I had everything on hand. It smelled great, but it turned out just okay. I don't think I'll rush to make it again.

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We had last minute guests and I had just bought a beautiful head of cauliflower. I substituted regular pasta for whole wheat, spinach for the parsley, regular raisins for the golden and omitted the pine nuts. We all enjoyed it. No leftovers! I agree that it wasn't a trill "pretty" dish, but with some grilled zucchini on the plate as well, it perked it up a bit.

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We loved it! It was sweet, tangy and a little salty (capers. Definitely will make this again. Oh...we skipped the pine nuts.

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Very good, but didn't blow me away. Interesting blend of flavors. Better on the second day - I think the vinegar flavor needed to mellow a bit more. Kept true to the recipe, except added two portobello caps, as I was a little short on cauliflower. Next time, I would add more veggies, and cut back on the vinegar a bit.

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It was good, but the cauliflower was a little sweet. Next time I would use a dry white whine or less honey. Very hearty yet not too heavy for a pasta dish, good for any time of the year.

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This dish was amazing!!! I made it for my Dad and my little brother. My little brother is very picky, and my dad will eat almost anything, besides animal products (he's a vegan. I loved it, and my brother and father eat the whole thing!! It was literally gone in just seconds!!

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I was surprised by how tasty this recipe turned out to be. I made a few substitutions of the "I'm not buying that for just one recipe" variety (red wine vinegar for the white wine vinegar, parmesan for the pecorino, and I didn't add parsley and it was still very flavorful.

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This dish was full of flavor and the cauliflower was excellent. I added mushrooms and substituted white wine for the water which intensified the flavor even more. The mushrooms soaked up a lot of the wine flavor and they tasted great. I did not add the fennel, I hate fennel! Also, instead of the capers I added black olives:

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This recipe was great. My daughter and friends were over and they could not get over how great it tasted and the fact that it did not have any meat. I made it a second time for a friend (my first date after a divorce and he still speak of the dish today.
The only drawback was not enough color.

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We had our very picky college-aged nephew stay with us this summer. I was in no way going to cook 2 separate meals every night. I transformed this boy from "ewww what is it??" to "holy cow, this is awsome!!" with this recipe. I had to bribe him with the promise of lasagna the following night in order to get him to try it. Half way through dinner, he said it was so good that I didn't even have to make the lasagna! Now he eats cauliflower all the time!
This recipe is also very good with a little chicken added to it.