Sicilian-Style Cauliflower With Pasta

Chef Paisley's Note:

This is a wonderful light main course or pasta salad side. Great warm or cold. I tend to use less oil than is suggested below. If you find there is too much liquid at the end, just cook it down. Don't throw it out though, as it is very flavourful and if there are leftovers, it will get absorbed in the fridge. If you are tempted to skip the fennel, and especially the capers and pine nuts; don't. They are really what make this recipe unique and flavourful.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• kosher salt , as needed, plus 2 teaspoons
• ¾ lb penne
• ¼ cup extra-virgin olive oil
• 5 cups cauliflower , cut into small florets
• 1 large shallot , sliced into thin rings
• 2 cloves garlic , smashed
• ¾ cup water
• ¼ cup white 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
• ¼ cup romano cheese , grated, more as needed

Directions:

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.