Martha Stewart says, “Cauliflower tastes surprisingly nutty and sweet when roasted–break it up into small florets to help it cook quickly.”
coarse s & p
1 head cauliflower (about 2 1/2 lbs), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 oz cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley, chopped
1. Heat oven to 475, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 T oil; season with s & p. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
2. Meanwhile, in a food processor, combine bread and remaining 2 T oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5-6 minutes, tossing once.
3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and more Parmesan.