INGREDIENTS
5 cups
3/4-inch cauliflower florets
1
Bay leaf
3 tbsp
Flat-leaf parsley, fresh
2 cloves
Garlic
2 tbsp
Golden raisins
1
Shallot, large
1
sprig Thyme, fresh
1 tbsp
Capers
1 tbsp
Honey
3/4 lb
Penne, whole-wheat
1
Black pepper, Freshly ground
2 tsp
Fennel seeds
1
Kosher salt
1/4 cup
Olive oil, extra-virgin
1/4 cup
White wine vinegar
3 tbsp
Pine nuts, toasted
1/4 cup
Pecorino romano, grated
3/4 cup
Water