![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazRT614CYR4B4lCjviadho1Qmvp7iDTZKoLn8bRsCyIg8SeATYf1CoU6dpQtbUTAEkDm685gFWSGMJmWPr8qP_Zfqxp4pR1OyWHOltFdVQKvToQiEHx0cV_HBm_F4CRUht4Kta9HTDro/s320/cauli+pasta.jpg)
You will need:
*salt and pepper
*1 pound whole wheat penne pasta
(As you can see, I did not use penne. Any shape will do. I enjoyed rotini)
*1 head cauliflower
*2 tablespoons extra virgin olive oil
*1/4 pound pancetta, finely diced
*1 head cauliflower
*1 onion, finely chopped
*3 large cloves garlic, chopped
*2-3 sprigs rosemary, finely chopped (about 2 tablespoons)
*Freshly grated nutmeg (I used ground nutmeg)
*1/2 cup white wine
*1 cup chicken stock
*1 cup grated extra-sharp white cheddar cheese
1. Bring a large pot of water to a boil; salt the water, add the pasta, and cook until al dente. Drain.
2. While your pasta is cooking, trim the cauliflower and chop it into small florets.
3. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta, if using, and cook until the fat renders(about 2 minutes). Stir in the onion, garlic, rosemary, and cauliflower; season with salt, pepper and a little nutmeg. Cook covered, stirring occasionally, for about 7 minutes or until cauliflower is just about tender.
4. Add the wine and cook uncovered until slightly reduced, about 1 minute. Add the stock and reduce the heat. Keep covered until the pasta is finished cooking.
5. Once the pasta is drained, toss with the cauliflower pan and add the cheese. Adjust any seasonings to taste. (Add spinach or watercress topping if desired. I am going to try that next time)