Pasta with Roasted Cauliflower and Parmesan

Name: Pasta with Roasted Cauliflower and Parmesan
Total time: 50
Yield: 8
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 5 cloves garlic, peeled and smashed; 2 tablespoons olive oil, or more to taste; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 (16 ounce) package penne pasta; 1 cup grated Parmesan cheese; ¼ cup seasoned bread crumbs; 1 teaspoon ground cayenne pepper; 2 tablespoons salted butter; ¼ cup lemon juice

Recipe by Rosemary Felle from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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1 medium head cauliflower, cut into bite-sized florets
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5 cloves garlic, peeled and smashed
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2 tablespoons olive oil, or more to taste
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 (16 ounce) package penne pasta

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1 cup grated Parmesan cheese
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¼ cup seasoned bread crumbs
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1 teaspoon ground cayenne pepper
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2 tablespoons salted butter
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¼ cup lemon juice

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.