J:

Here is something new that I tried last night. It's sort of a
combination of a couple of dishes from _The Complete Italian
Vegetarian Cookbook_ by Jack Bishop.

Penne with Cauliflower and Sun Dried Tomatoes

2 tablespoons olive oil
1 large onion, chopped
1 head cauliflower, cut into bite sized pieces
8 cloves garlic, minced or pressed
2 cups dried tomatoes, soaked in hot water 15 minutes, drained,
and sliced
1 cup reserved tomato soaking liquid
1 teaspoon lemon zest
1 cup white wine
1/4 cup lemon juice

1 1/2 pounds penne

Saute the onion in the oil in a large pan until translucent.
Add cauliflower and saute until golden, about 10 minutes. Add
garlic and stir until garlic turns golden. Add tomatoes,
liquid, wine, lemon zest and simmer about 10-15 minutes. Add
lemon juice and toss with cooked penne. Serve with parmesan
cheese.

It was pretty good and nice and lemony.

I served this with sauteed rappini, tarragon cabbage and
potatoes, roasted red potatoes, and blueberry cobbler (again).