Pasta with Roasted Cauliflower and Red Onions

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• Course salt and ground black pepper
• 1 head cauliflower, 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
• 12 ounces cavatappi or other short pasta
• 1/4 cup grated Parmesan, plus more for serving (optional)
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat oven to 475 degrees F. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast until lightly browned and tender, 20 minutes, toss once.
2. 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. Toss pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with more Parmesan, if desired.

Recipe via Everyday Food, 2008