1 head cauliflower or Romanesco (Roman broccoli), about 2 pounds
1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
6 to 8 ounces canned, sustainable tuna, drained and flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated, finely chopped
1 chile pepper, such as Fresno or jalapeño, seeded (if desired, for a milder flavor) and finely chopped
1/2 cup dry vermouth or dry white wine
1 pound spaghetti
Bring a large pot of water to a boil. Trim the cauliflower into bite-size florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon or spider skimmer, transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the EVOO, four slow turns of the pan, over medium heat. Add the tuna, shallots, garlic, parsley stems and chile. Cook, stirring, 2-3 minutes, then add the vermouth and reduce the heat to low.
Cook the pasta to al dente, adding about 1/2 cup pasta cooking water to the tuna mixture. Drain the pasta and add to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.