Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
Step 2
Trim the cauliflower and chop it into small florets. Heat the EVOO in a large skillet with a lid or in a Dutch oven over medium to medium-high heat.
Step 3
If using pancetta, cook it for a couple of minutes to crisp the pancetta and render its fat.
Step 4
Add the onions, rosemary, and garlic, then stir and add the florets. Season with salt, pepper, and a little nutmeg. Cover the pan and cook for 7 to 8 minutes, stirring occasionally.
Step 5
When the cauliflower is just about tender, remove the lid, add the wine, and cook down for a minute or so. Add the stock, reduce the heat, and cover until the pasta is ready.
Step 6
Drain the pasta, toss with the cauliflower mixture and cheese, and adjust the seasonings to taste.
Step 7
Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.
