Sicilian-Style Cauliflower with Whole Wheat Pasta

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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