cauliflower walnut feta pasta salad

This is one of those weird recipes that you don't want to try.  Cauliflower?  Walnuts?  Well, at least feta sounds good...
But, believe me, you don't want to miss this one.  It's packed with layers of unique flavors and is a great accompaniment to a heavy beef or lamb dish.  So, go ahead!  Be brave!  You won't be disappointed!

Cauliflower Walnut Feta Pasta Salad

Serves 2-4.

Adapted from Smitten Kitchen.

1 head of cauliflower
1 medium onion
4 cloves garlic
1/2 pound whole-wheat pasta (any shape you'd like)
Olive oil
Salt and pepper
1 pinch of red pepper flakes
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces of feta cheese
Chopped mixed herbs, for garnish

Bring a large pot of water to a boil. 
Cut the cauliflower head into small florets.  Peel the onion and slice it very thin.  Peel and mince the garlic.  Salt the water liberally and throw the pasta in to cook. 
Saute the cauliflower in a bit of 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 - medium 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 the heat, tossing 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 for seasoning.  When the pasta is al dente, drain and add to the cauliflower.  Add enough olive oil to coat the pasta.  Serve with feta crumbled over the top.  Garnish with chopped herbs, if desired.