Sauté prunes with 1 tbs of olive oil over high heat for one minute, season with salt and set aside.
Meanwhile sauté onion with 3 tbs olive oil about four minutes or until translucent.
Add cabbage and sauté over high heat for three minutes, add cauliflower and wine and keep cooking for an additional 3 minutes.
Add broth, bring to simmer, season with salt and pepper.
Meanwhile cook pasta according to the box directions. Drain 3 minutes earlier and toss with cabbage mixture and some reserved cooking water for an additional 3 minutes.
Turn off fire, stir in prunes and cheese and serve with crispy pancetta over the top.
