Bring a large pot of water to a boil over high
heat, then salt it generously. Add the penne and
cook, stirring occasionally, until al dente?o
tender but not mushy. Drain the pasta in a
colander set in the sink. Transfer to a large
bowl.
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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 the heat to medium. 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. Bring to a simmer, cover, and cook
until cauliflower is fork 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.
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