Sicilian-style Cauliflower with Wholemeal Pasta#



  • Salt, as needed, plus 10g
  • Freshly ground black pepper
  • 3 1/2 tbsp chopped fresh flat-leaf parsley
  • 3 1/2 tbsp pine nuts, toasted
  • 2 tsp fennel seeds, optional
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 tbsp capers
  • 1 tbsp honey
  • 2 tbsp sultanas
  • 65ml white wine vinegar
  • 190ml water
  • 2 cloves garlic, smashed
  • 1 large shallot, sliced into thin rings
  • 450g 2-cm cauliflower florets
  • 4 1/2 tbsp extra-virgin olive oil, plus more as needed
  • 350g wholemeal penne
  • 1 1/2 tbsp grated Pecorino Romano, plus more as needed

    Key info

    • Difficulty › Easy
    • Prep time › ¼ hr
    • Cook time › ½ hr
    • Serves › 4 to 6 
    • Method

        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 - 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 of oil, 2 tsp 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.

      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.