Red lentil penne given some Sicilian flavor with cauliflower, raisins and pine nuts

Scale

1 (8 oz) box Explore Cuisine Organic Red Lentil Penne

1/2 large head of cauliflower, sliced into 3/4-inch planks

2 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/4 cup golden raisins

2 tablespoons small capers, rinsed, drained

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons toasted pine nuts

Freshly grated parmesan cheese

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Cook penne according to package directions reserving ½ cup of pasta cooking liquid.
Separate sliced cauliflower into small florets. Drizzle olive oil over bottom of large unheated skillet. Add cauliflower in a single layer. Sprinkle with pepper flakes.
Cover skillet and cook cauliflower over medium-high heat for 5 minutes or until nicely browned. Remove cover, stir cauliflower. Add golden raisins, capers, lemon juice, salt and pepper. Add cooked pasta, reserved pasta water and parsley; toss well.
Serve topped with pine nuts and parmesan.