Photo: Sicilian-Style Cauliflower with Whole Wheat Pasta Recipe
Ingredients
- 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
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.
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By niecygee
Fontana, 43
on February 14, 2013
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Absolutely delicious just as it is written. It was also easily adapted to a vegan meal for my vegan family members and it was just as yummy and a huge hit.
By bmccrobie_11740496
Oswego, NY
on September 26, 2012
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Just finished eating this for dinner. It was very quick and easy to put together meal. I cut back on the vinegar just a bit and added mushrooms. the cauliflower wasn't browning very well so I put it in the oven on convection roast at 425 degrees to brown it up. I also chopped up some bacon and browned until crispy to add at the end with the cheese. I would use this recipe again.
By miras872
Denver, 44
on July 01, 2012
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This recipe is a great start to a wonderful meal. Make sure to use plenty of black pepper. I omitted the capers for more salt and added a few more sprigs of thyme for extra flavor. The alterations didn't stop there, however. I substituted the white wine vinegar for a few splashes of dry white wine and let it cook off for several minutes. Meanwhile I had roasted my own garlic to spread on some bread. I grabbed one of the roasted heads of garlic and squeezed it into the califlower/wine/herb skillet. Once some of the liquid cooked off, I added a half stick of butter and about a half cup of heavy whipping cream. I know that isn't the healthiest addition to this recipe, but the result was a masterpiece. This dish is all about the aromatic herbs that steam throughout preparation and pack the meal with rich flavors. I certainly will make this again, perhaps with some sliced mushrooms and onions next time! Cheers.
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