Sicilian-Style Pasta with Cauliflower

We came across a package of tri-colored cauliflower, and we got inspired to find a recipe that was a bit different than our usual steamed, roasted, or sauteed cauliflower.  We wanted to highlight the color and flavor of these amazing looking vegetables, and create a satisfying main dish that fits our new vegetarian diet.

This recipe uses the Sicilian concept of sweet/spicy/salt/sour.  And it’s simple, and delicious.  Even though Calabria is not strictly Sicilian, we add some of the Serious Foodie Calabrian Pepper Relish to spice up the dish – the Sicilians also love their spicy peppers.

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Sicilian-Style Pasta with Cauliflower

The real trick to this recipe, and most pasta recipes, is to make sure that the pasta is cooked a bit less than al dente. Adding the pasta to the sauce, and simmering for 5 minutes, will infuse a lot of flavor into the pasta.

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Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 3/4 lbs. Whole grain pasta We use the Ancient Grains version with brown rice and quinoa.
• 1 tablespoons Kosher sea salt
• 1/4 cup Extra virgin olive oil
• 5 cups Cauliflower Cut into florets
• 3 large shallots pealed, cut into julienne slices
• 2 cloves garlic minced
• 1/2 cup white wine preferably Soave or Pinot Grigio
• 1/4 cup Sherry or champagne vinegar Any lower acidity white vinegar will work
• 1 tablespoon Serious Foodie Calabrian Pepper Relish
• 1 tablespoon honey
• 1 tablespoon capers rinsed
• 1 sprig fresh thyme
• 2 tsp fennel seeds
• 2 tablespoons golden raisins
• 3 tablespoons flat leaf parsley chopped
• 1/4 cup Pecorino Romano Parmesan cheese also works

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 3/4 lbs. Whole grain pasta We use the Ancient Grains version with brown rice and quinoa. 1 tablespoons Kosher sea salt 1/4 cup Extra virgin olive oil 5 cups Cauliflower Cut into florets 3 large shallots pealed, cut into julienne slices 2 cloves garlic minced 1/2 cup white wine preferably Soave or Pinot Grigio 1/4 cup Sherry or champagne vinegar Any lower acidity white vinegar will work 1 tablespoon Serious Foodie Calabrian Pepper Relish 1 tablespoon honey 1 tablespoon capers rinsed 1 sprig fresh thyme 2 tsp fennel seeds 2 tablespoons golden raisins 3 tablespoons flat leaf parsley chopped 1/4 cup Pecorino Romano Parmesan cheese also works

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Instructions

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 slightly tougher than al dente.
2. While the pasta is cooking, 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, honey, capers, thyme, bay leaf, fennel seeds, and season with salt and black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Add the raisins, and about 1/2 cup of the pasta cooking water. Add the pasta and simmer for another 5 minutes. Remove from the heat and add parsley. Remove and discard the thyme.

   
3. Plate the pasta, then add the cheese and drizzle with additional extra virgin olive oil.