|Wow, that's appetizing looking...|
I had a head of cauliflower I wanted to use up and didn't feel like turning on the oven, so roasting was out of the question. (Oh, the tragedies of life.) I found this recipe from Smitten Kitchen and decided to try to cook the cauliflower as Deb suggests. I included an onion as in the recipe, but omitted the red pepper flakes (yuck!), the garlic (got enough of that already!), the lemon juice (if I had had a lemon on hand, I would have included), the walnuts, and the cheese. The cauliflower and onion took forever to cook and only got slightly brown. I loved the flavor the white wine vinegar gave the cauliflower and I think if I had had lemon, it would have been even better.
Overall this dish was good and made a ton of food (and I only made a half pound of pasta). The flavor of the garlic scape pesto got really mild with the addition of the pasta water, which was kind of disappointing, seeing as it was so strong and flavorful by itself.