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 fennel julienn slices
• 1/2 cup white wine preferably Soave or Pinot Grigio
• 1 to 2 tablespoons Serious Foodie Calabrian Pepper Relish
• 1 tablespoon rinsed capers Optional
• 2 tablespoons golden raisins Optional
• 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 fennel julienn slices 1/2 cup white wine preferably Soave or Pinot Grigio 1 to 2 tablespoons Serious Foodie Calabrian Pepper Relish 1 tablespoon rinsed capers Optional 2 tablespoons golden raisins Optional 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. Save 2 cups of pasta water for the sauce.
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 fennel, then cook while stirring occasionally, until the cauliflower is well browned, about 8 minutes. Add the garlic, saute for 1 minute, then immediately add the white wine. Add 1/2 cup of pasta water, bring to a simmer, and cook until you get the desired cauliflower texture - no more than 5 to 6 minutes. Add the raisins, and capers, then add the pasta and simmer for another 5 minutes. Add more pasta water as necessary to get the desired sauce. Remove from the heat and add parsley.
3. Plate the pasta, then add the cheese and drizzle with additional extra virgin olive oil.

Recipe Notes

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