Whole Wheat Penne With Cauliflower and Prosciutto

• salt
• 1 medium head cauliflower, trimmed and cut into 1-inch florets
• 3 tablespoons extra virgin olive oil
• 1 medium onion, minced
• 14 lb prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
• ground black pepper
• 1 lb whole wheat penne
• 2 tablespoons minced fresh flat-leaf parsley
• 12 cup grated pecorino cheese

1. Bring 4 quarts of water to a boil in a big pot.
2. Add in 1 tablespoon salt and the cauliflower to the boiling water; cook until tender, about 3-5 minutes.
3. Remove the cauliflower with a slotted spoon and set aside; leave the water at a boil.
4. Heat the oil in a big skillet over moderate heat; add in onion; cook until golden, 5-7 minutes.
5. Add in prosciutto and cook until softened, 2-3 minutes.
6. Stir in the cauliflower; season with salt and pepper to taste.
7. Add the pasta to the boiling water and cook until al dente.
8. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the cooking pot.
9. Stir in the cauliflower mixture, parsley, and cheese.
10. If the pasta is too dry, add cooking water, 1 tablespoon at a time until you reach the desired consistency.
11. Divide among 4 pasta bowls and serve immediately.

salt, head cauliflower, extra virgin olive oil, onion, ground black pepper, whole wheat penne, parsley, pecorino cheese

Taken from www.food.com/recipe/whole-wheat-penne-with-cauliflower-and-prosciutto-300697 (may not work)