Cook pasta according to package directions or boil for about 11 minutes or until pasta is al dente.
While pasta is cooking prepare the other ingredients. Cut the cauliflower into small bite sized pieces by cutting down through the stems then pulling apart the floret sections. Mince the garlic and chop the fresh rosemary sprigs.
Toast the pine nuts in a dry frying pan over medium heat. Stir frequently so they don’t burn. Because of their high oil content, these little gems can burn easily, so make sure to keep an eye on them. Toast until just browned, about 3-5 minutes, then set aside.
In the same frying pan heat the olive oil and add the garlic, rosemary, garlic. Cook for about a minute. Add cauliflower and sprinkle with ½ tsp. salt. Stir frequently until cauliflower begins to brown, about 5 minutes.
Drain pasta and add to cauliflower. Add sun dried tomatoes and then sprinkle with the remaining ½ tsp. salt. Gently mix everything together and cook for a few more minutes to heat the pasta and meld the flavors together.