italian pearl pasta with cauliflower and mushrooms

This is a yummy side dish I came up with the other night to accompany grilled lamb chops.

1/8 pound pearl shaped pasta
1 shallot, chopped
1 small head cauliflower, cut into small florets
10 small brown mushrooms, sliced
olive oil, for sauteing
1 tbsp butter
sea salt and pepper to taste
3 tbsp grated parmesan

Boil a small saucepan of water and add pasta and 1 tsp of salt, cook until soft (this pasta is not good al dente), drain and set aside. While pasta cooks saute shallots and mushrooms in olive oil until browned, salt mushrooms and set aside. In a pan large enough to fit cauliflower so all the florets are touching the bottom of the pan, add butter and 1 tbsp olive oil. When butter begins to sizzle add cauliflower and cook until it browns on one side. Then add about 1/4 inch of water and put a lid on the pan. Cook for about 3-4 minutes, uncover and cook until water evaporates. Add pasta, mushrooms and parmesan cheese to the cauliflower and toss to combine. Salt and pepper to taste.
Serves 2-4 people as a side dish.