Pasta with Roasted Cauliflower and Parmesan

01Method

1. 1

   Heat oven to 425°F (220°C).

2. 2

   Combine cauliflower florets and garlic with olive oil, salt, and pepper in a large bowl, then spread the mixture in a single layer on a rimmed baking sheet.

3. 3

   Roast in the hot oven, turning the cauliflower at least twice during cooking, until it is completely tender and lightly browned, approximately 30 minutes.

4. 4

   While the cauliflower roasts, bring a large pot of salted water to a rolling boil. Add the penne and cook, stirring occasionally, until al dente, about 11 minutes.

5. 5

   In a small bowl, stir together the Parmesan, bread crumbs, and cayenne; set the mixture aside.

6. 6

   Drain the cooked pasta, reserving about half a cup of the starchy cooking water. Place the drained pasta in a large serving bowl, add the roasted cauliflower and butter, then stir in the reserved pasta water a splash at a time until the sauce reaches the desired consistency. Finish with lemon juice and the Parmesan bread crumb mixture, toss well, and serve immediately.