Whole Wheat Penne with Cauliflower

We got some organic cauliflower in our box this week so I decided to try this fun pasta recipe from Rachel Ray's Look+Cook Cookbook. It was pretty tasty with hints of rosemary and pancetta and a subtle warmth from the nutmeg, delicious. I love going out to the yard and picking fresh herbs, being January and all the only ones still around are Sage and good 'ole trusty rosemary, what a pop of flavor it brings to this dish. Enjoy!

Recipe (serves 4)
Ingredients:
1 pound whole wheat penne
1 head cauilflower
1-2 slices pancetta, finely diced (or may substitute bacon)
1 onion, finely chopped
2-3 sprigs fresh rosemary leaves, chopped
3 cloves garlic, minced
black pepper
freshly grated nutmeg
1 1/2 cups chicken broth
1/2 cup grated Pecorino Romano cheese (or Parmigiano)

Directions:
1. Heat a large pot of water to a boil for the pasta and cook pasta until al dente.
2. Trim the cauliflower into small florets. Heat a large skillet over medium-high heat and add the pancetta (or bacon if using), cool for a couple of minutes to crisp up and render its fat. Add the onions, garlic and rosemary, stir then add the florets. Season with salt, pepper and alittle nutmeg.
3. Add about 1/2 cup chicken broth to the pan, cover and cook for 7-8 minutes, stirring occasionally. Once the cauliflower is tender, add 1 cup of chicken broth and cover until the pasta is ready.
4. Drain the pasta and toss with the cauliflower mixture, add the cheese and toss to combine. Season to taste. Serve with a fresh green salad.
Recipe adapted from: Rachael Ray's Look+Cook book