Sicilian-Style Cauliflower with Whole Wheat Pasta

3/4 pound whole- wheat penne

1/4 cup extra-virgin olive oil , plus more as needed

5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)

1 large shallot , sliced into thin rings

2 cloves garlic , smashed

3/4 cup water

1/4 cup white wine vinegar

2 tablespoons golden raisin s

1 tablespoon honey

1 tablespoon caper s

1 sprig fresh thyme

1 bay leaf

2 teaspoons fennel seeds, optional

Freshly ground black pepper

3 tablespoons pine nut s, toasted

3 tablespoons chopped fresh flat-leaf parsley

1/4 cup grated Pecorino Romano, plus more as needed