Time: 45 min.
Complexity: easily
Servings: 4 - 6

A recipe for cauliflower fried with garlic and shallots. Raisins, pine nuts, and capers sautéed with thyme and wine vinegar. Whole-wheat penne pasta. Served Sicilian-style, with plenty of Pecorino Romano cheese and olive oil.

Ingredients:

• 500-550 g chopped 2 cm cauliflower florets (approx. 5 cups)
• 350 g of whole wheat penne pasta
• 2 teaspoons of salt, and more as needed
• 4 tbsp olive oil, plus more for serving
• 1 large shallot, chopped
• 2 cloves garlic, crushed
• 3/4 cup boiled water
• 1/4 cup white wine vinegar
• 2 tablespoons light raisins
• 1 tbsp. honey
• 1 tbsp capers
• 1 sprig of fresh thyme
• 1 bay leaf
• 2 tsp fennel seeds, optional
• Freshly ground black pepper
• 3 tablespoons toasted pine nuts
• 3 tbsp chopped fresh parsley
• 1/4 cup grated Pecorino Romano cheese, plus more for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, penne pasta, shallots, garlic, wine vinegar, raisin, honey, capers, thyme, bay leaf, fennel seeds, pine nuts, parsley, Pecorino Romano cheese

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Preparation:

Step 1
• Heat 2 tablespoons olive oil in a large skillet. Add the cauliflower, shallot, and garlic and cook over medium-high heat, stirring, until the cauliflower is golden brown, about 8 minutes. Set the vegetables aside.
Step 2
• Add another 2 tbsp of olive oil to the same pan, capers, raisins, fennel seeds, and fry a little, then pour in water and wine vinegarBring to a boil. Reduce heat and add honey, thyme sprig, bay leaf, 2 teaspoons salt, and black pepper to taste. Cover and cook over medium heat until the cabbage is tender, about 7-8 minutes. Remove from heat and discard the thyme sprig and bay leaf. Stir in the pine nuts and parsley.
Step 3
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until al dente, slightly less than package directions. Drain in a colander and let rest. Transfer to a large bowl. Stir in the vegetables and cheese. Serve immediately, with plenty of Pecorino Romano cheese and olive oil.

Votes: 1