Sicilian-Style Cauliflower With Pasta

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READY IN: 35mins
Recipe by Chef Paisley

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.

Ingredients Nutrition

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.

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