Kasha Varnishkes With Roasted Cauliflower | Oregonian Recipes

Ingredients

• 3 tablespoons rendered chicken fat, preferably from Schmaltz and Gribenes (see accompanying recipe), divided
• 2 medium onions, thinly sliced
• Salt and freshly ground pepper
• 1/2 head cauliflower, cut into small florets
• 4 large cloves garlic, unpeeled
• 1 cup kasha
• 2 cups chicken broth or water, warmed
• 6 ounces uncooked bow-tie pasta
• 1/4 cup chopped fresh dill