Sicilian-Style Cauliflower with Whole Wheat Pasta
Sicilian-Style Cauliflower with Whole Wheat Pasta recipe
Yield
6 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
kosher salt
plus more as needed |
|
| ¾ | pound |
pasta, penne
whole wheat |
|
| ¼ | cup |
olive oil, extra-virgin
plus more as needed |
|
| 5 | cups |
cauliflower florets
3/4-inch, about 1 to 1 1/4 pounds |
|
| 1 | large |
shallots
sliced into thin rings |
*
|
| 2 | cloves |
garlic
smashed |
|
| ¾ | cup |
water
|
|
| ¼ | cup |
white wine vinegar
|
|
| 2 | teaspoons |
golden raisins
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
capers
|
|
| 1 | each |
thyme sprigs
fresh |
* |
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
fennel seeds
optional |
|
|
black pepper
freshly ground to taste |
*
|
||
| 3 | tablespoons |
pine nuts
toasted |
|
| 3 | tablespoons |
parsley leaves
fresh flat-leaf, chopped |
|
| ¼ | cup |
romano cheese
grated, plus more as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
kosher salt
plus more as needed |
|
| 340.2 | g |
pasta, penne
whole wheat |
|
| 59 | ml |
olive oil, extra-virgin
plus more as needed |
|
| 1.2 | l |
cauliflower florets
3/4-inch, about 1 to 1 1/4 pounds |
|
| 1 | large |
shallots
sliced into thin rings |
*
|
| 2 | cloves |
garlic
smashed |
|
| 177 | ml |
water
|
|
| 59 | ml |
white wine vinegar
|
|
| 1E+1 | ml |
golden raisins
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
capers
|
|
| 1 | each |
thyme sprigs
fresh |
* |
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
fennel seeds
optional |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 45 | ml |
pine nuts
toasted |
|
| 45 | ml |
parsley leaves
fresh flat-leaf, chopped |
|
| 59 | ml |
romano cheese
grated, plus more as needed |
*
|
Directions
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?o tender but not mushy.
Drain the pasta in a colander set in the sink.
Transfer to a large bowl.
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 thyme and bay leaf.
Toss vegetables and pasta together along with the pecorino.
Drizzle with additional olive oil, if desired.
Serve immediately, passing more cheese at the table.
