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1
Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
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2
Trim the cauliflower and chop it into small florets.
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3
Heat the EVOO in a large skillet with a lid or in a Dutch oven over medium to medium-high heat.
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4
If using pancetta, cook it for a couple of minutes to crisp the pancetta and render its fat.
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5
Add the onions, rosemary, and garlic, then stir and add the florets.
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6
Season with salt, pepper, and a little nutmeg.
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7
Cover the pan and cook for 7 to 8 minutes, stirring occasionally.
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8
When the cauliflower is just about tender, remove the lid, add the wine, and cook down for a minute or so.
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9
Add the stock, reduce the heat, and cover until the pasta is ready.
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10
Drain the pasta, toss with the cauliflower mixture and cheese, and adjust the seasonings to taste.
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11
Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.
