Sicilian-Style Cauliflower with Whole Wheat Pasta

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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.

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I loved the combination between sweet and salty in this dish. I even tried to make it with more cauliflower and no pasta as a side dish, it holds it's own that way as well. Perfect for a vegetarian looking for new flavors!

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The blend of flavors in this was intense. Almost over bearing. We really enjoyed it, but I am not sure that I will be making it again.

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I only had angel hair pasta but worked great also. My whole family enjoyed it. It is a good dish especially for someoe who is trying to lay off all of the creamy pasta dishes but is not so fond of tomato based dishes all the time.

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I tried this recipe today because I often have to make meals ahead due to my work sched. I had most of the ing. on hand and it sounded good to me. I really love the combination of flavors in the dish. I used turkey kilbasa as another reviewer recommended and I substituted apple vinegar for plain white as I like it better. I left out the pine nuts because I used Kilbsa, and last I added a little red pepper flakes for a little kick, but everything else was the same and it came out great. It is very well balanced with the sweet and the tart. I Will make this again.

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I loved this, so did my 2 1/2 year old & finicky husband. I read the reviews & added a bit more salt & pepper as I cooked. I also added brocolli with the cauliflower, doing this recipe again, I'd add it later. The cooking time on the broccoli is shorter than the cauli. I really love the diversity in textures & sweet/salty that come out in this recipe.

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We followed the recipe exactly and found it really was quite bland. (and I'm Scandinavian! The flavors didn't seem to go well together. The whole wheat pasta was overbearing. I only made half the recipe, but still was way too much. Also, we had a ton of dishes to clean after. This one was not a keeper for us.

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Went over VERY well, Did turn into one pot meal by adding some hot Italian Sausage.