Sicilian-style Cauliflower With Pasta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• kosher salt, as needed, plus 2 teaspoons
• 3/4 lb penne
• 1/4 cup extra-virgin olive oil
• 5 cups cauliflower, cut into small florets
• 1 large shallot, sliced into thin rings
• 2 cloves garlic, smashed
• 3/4 cup water
• 1/4 cup wine vinegar
• 2 tablespoons golden raisins
• 1 tablespoon honey
• 1 tablespoon capers
• 1 -2 sprig fresh thyme or 1 teaspoon thyme, dried
• 1 bay leaf
• 2 teaspoons fennel seeds
• freshly ground black pepper
• 3 tablespoons pine nuts, toasted
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup romano cheese, grated, more as needed

Recipe

• 1 bring a large pot of water to a boil over high heat, then salt it generously. add the penne and cook, stirring occasionally, until al dente to tender but not mushy. drain the pasta in a colander set in the sink. transfer to a large bowl.
• 2 meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. reduce the heat to medium. add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. remove from the heat and add the pine nuts and parsley. remove and discard the fresh thyme and bay leaf.
• 3 toss vegetables and pasta together along with the pecorino. drizzle with additional olive oil, if desired. serve immediately, passing more cheese at the table.