Sicilian-Style Cauliflower with Whole Wheat Pasta

Total Time:
45 min
15 min
30 min

4 to 6 servings

  • Kosher salt, as needed, plus 2 teaspoons
  • 3/4 pound whole-wheat penne
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
  • 1 large shallot, sliced into thin rings
  • 2 cloves garlic, smashed
  • 3/4 cup water
  • 1/4 cup white wine vinegar
  • 2 tablespoons golden raisins
  • 1 tablespoon honey
  • 1 tablespoon capers
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 teaspoons fennel seeds, optional
  • Freshly ground black pepper
  • 3 tablespoons pine nuts, toasted
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/4 cup grated Pecorino Romano, plus more as needed
  • 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.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Healthy Weeknight Dinners