RECIPE CAULIFLOWER PASTA WITH PECORINO, GRATED EGG, AND PINE NUTS

INGREDIENTS:

• 2 large egg
• 6 Tbsp olive oil, divided
• 1 ½ tsp crushed red pepper flake
• 1 red onion, finely diced
• 4 garlic clove, minced
• 1 large head of cauliflower (about 2 pounds each), cored, cut into 1/4-inch slices
• ¾ tsp kosher salt plus more for seasoning
• 2 cup whole-wheat penne pasta
• 2 oz grated pecorino cheese
• ⅓ coarsely chopped flat-leaf parsley leaves, or a combination of parsley and fresh mint leaves
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1 Tbsp toasted pine nut

DIRECTIONS
1- Place eggs in a small saucepan and add cold water to cover by 2". Bring water to a boil over high heat; immediately remove from heat and let eggs sit for 9 minutes. Transfer eggs to a bowl of ice water. Let cool completely; peel and coarsely grate. Set aside.
2- Heat 4 Tbsp. oil in a large heavy skillet over medium-low heat. Stir in coriander and red pepper flakes and cook until fragrant, about 30 seconds. Add onion, garlic, cauliflower, and 3/4 tsp. salt. Cook, stirring often, until cauliflower is golden brown, tender, and sweet, about 15 minutes. Remove from heat and set aside.
3- Meanwhile, cook penne in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/3 cup pasta cooking water.
4- Return skillet with cauliflower to medium-high heat. Add reserved pasta cooking water and penne; toss gently to combine. Cook for 1 minute, then stir in reserved grated egg, cheese, parsley, and lemon zest and juice. Drizzle penne with remaining 2 Tbsp. oil and season to taste with salt and more lemon zest, juice, and red pepper flakes, if desired. Divide among warm bowls and garnish with pine nuts.