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Sicilian-style Cauliflower with Wholemeal Pasta

Ready in 45 mins

Recipe by Graham 

Sicilian-style Cauliflower with Wholemeal Pasta is a great summer dish either at lunch or on a fine summer evening.

The Pecorino Romano cheese (not be confused with Pecorino Toscano from Tuscany, or Pecorino Sardo from Sardinia) has a distinctive aromatic, pleasantly sharp, very salty flavour and adds real meaning to this recipe. The sharpness depends on the period of maturation, which varies from five months for a table cheese to at least eight months for a grating cheese.) If you can't get hold of Pecorino Romano, you'll be forgiven for using Parmigiano Reggiano (Parmesan)!

Preparation Time

15 Minutes

Cooking Time

30 Minutes

Ingredients for Sicilian-style Cauliflower with Wholemeal Pasta

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

12 oz wholemeal penne
  salt and freshly-ground black pepper
  extra virgin olive oil
1 lb cauliflower
1 large shallot
2 cloves garlic
¼ pint water
2¼ fl oz white wine vinegar
2 tablespoons sultanas
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 teaspoons fennel seeds (optional)
4 tablespoons pine nuts
4 tablespoons fresh flat-leaf parsley
2 tablespoons Pecorino Romano cheese

How to Cook Sicilian-style Cauliflower with Wholemeal Pasta

  1. Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook for a few minutes, stirring occasionally, until al dente - tender but not soggy. Drain and set aside in a large serving bowl.
  2. Cut the cauliflower into florets about ¾" (2cm) large. Peel the shallot and slice into thin rings. Peel and crush (mince) the garlic and lightly toast the pine nuts. Chop the parsley.
  3. Heat 2 tablespoons of olive oil in a large frying pan (skillet) over a medium-high heat. Add the cauliflower florets, the shallot rings and the crushed garlic. Cook, stirring, until the cauliflower is well browned (about 7-8 minutes). Reduce the heat to medium, add 2 more tablespoons of olive oil, 2 teaspoons of salt, the water and the white wine vinegar.
  4. Stir well, then add the sultanas, honey, capers, thyme, bay leaf, fennel seeds (optional), and season generously with freshly-ground black pepper. Bring the contents of the pan to a simmer, cover, and cook until the cauliflower is fork tender (again, about 7-8 minutes). Remove from the heat and add the toasted pine nuts and chopped parsley. (Don't forget to remove and discard the thyme and the bay leaf.)
  5. Toss the vegetable mix and the pasta together in the serving bowl. Grate the Pecorino Romano and sprinkle it over the contents of the bowl. Drizzle the whole mixture with additional olive oil if desired, then serve immediately.
GRAHAM'S HOT TIP:
To be a good host/ess you should grate extra cheese and provide it at the table for those who like a full-flavour meal.
 
GRAHAM'S WINE RECOMMENDATION:
Tempranillo like Rioja. The bright red juicy wines from the Tempranillo grape (mostly used in Spain) are a perfect match for lighter meats, roasted vegetables and mushrooms, and vegetarian main courses.