Sicilian-Style Cauliflower with Whole Wheat Pasta

• 2 teaspoons kosher salt plus more as needed
• 3/4 pound pasta, penne whole wheat
• 1/4 cup olive oil, extra-virgin plus more as needed
• 5 cups cauliflower florets 3/4-inch, about 1 to 1 1/4 pounds
• 1 large shallots sliced into thin rings
• 2 cloves garlic smashed
• 3/4 cup water
• 1/4 cup white wine vinegar
• 2 teaspoons golden raisins
• 1 tablespoon honey
• 1 tablespoon capers
• 1 each thyme sprigs fresh
• 1 each bay leaves
• 2 teaspoons fennel seeds optional
• 1 x black pepper freshly ground to taste
• 3 tablespoons pine nuts toasted
• 3 tablespoons parsley leaves fresh flat-leaf, chopped
• 1/4 cup romano cheese grated, plus more as needed

1. Bring a large pot of water to a boil over high heat, then salt it generously.
2. Add the penne and cook, stirring occasionally, until al dente?o tender but not mushy.
3. Drain the pasta in a colander set in the sink.
4. Transfer to a large bowl.
5. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat.
6. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes.
7. Reduce the heat to medium.
8. 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.
9. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes.
10. Remove from the heat and add the pine nuts and parsley.
11. Remove and discard the thyme and bay leaf.
12. Toss vegetables and pasta together along with the pecorino.
13. Drizzle with additional olive oil, if desired.
14. Serve immediately, passing more cheese at the table.

kosher salt, pasta, olive oil, cauliflower, shallots, garlic smashed, water, white wine vinegar, golden raisins, honey, capers, thyme, bay leaves, fennel seeds optional, black pepper, nuts, parsley, romano cheese

Taken from recipeland.com/recipe/v/sicilian-style-cauliflower-whol-49321 (may not work)