Cauliflower!

The first thing that I have been able to harvest out of my garden this year is Cauliflower.  This is probably because the "summer" in Vancouver has been so chilly that this wonderful cabbage crop has just been loving it, as cabbages are colder-climate crops.  Hopefully it will heat up soon so my Peppers and Tomatoes take off.  And hopefully the cat stops digging in the garden; so far she has taken my Zucchini, Cucumber, and 1 Cauliflower plant.  Thankfully I have more than one plant for most of them, as I made sure to plant like 6 Cauliflowers this year because a couple of years ago they were mercilessly killed by one big fat Woodchuck who broke through our chickenwire.


ANYWAY, I harvested this beautiful head of Cauliflower, and was trying to thing of something new to make other than a curry or a couscous dish.  I came across this lovely pasta recipe on the foodnetwork site; it is so aromatic and the flavors are so light that it makes for the perfect summer dish even though it's pasta.  It is also so easily vegan if you want, but I was feeling like a little bit of Pecornio Romano, so shoot me.  This recipe comes together quickly and it's very easy to make, so enjoy!

Sicilian Style Cauliflower with Whole Wheat Pasta

·      Sea Salt, as needed, plus 2 tsp

·         3/4 pound whole-wheat penne (I also think orecchiette would be awesome)

·         1/4 cup extra-virgin olive oil, plus more as needed

·         5 cups 3/4-inch cauliflower florets (about 1 large head)

·         1 large shallot, sliced into thin rings

·         2 cloves garlic, smashed and roughly chopped (not minced)

·         3/4 cup water

·         1/4 cup white wine vinegar

·         2 tablespoons golden raisins

·         1 tablespoon honey (or Agave for Vegan option)

·         1 tablespoon capers

·         1 sprig fresh thyme

·         1 bay leaf

        Freshly ground black pepper

·         3 tablespoons pine nuts, toasted

·         3 tablespoons chopped fresh flat-leaf parsley

·         1/4 cup grated Pecorino Romano, plus however much you want (or none to make it Vegan)

      Bring a large pot of water to a boil, then salt it generously and add a little oil. Add the pasta and cook, stirring occasionally, until al dente; tender but not mushy. Drain the pasta, transfer to a large bowl.

      Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey (or agave), capers, thyme, bay leaf, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.

     Toss vegetables and pasta together along with the pecorino. Drizzle with more olive oil, if desired. Serve immediately, passing more cheese at the table.