Pasta with Roasted Cauliflower, Parsley and Breadcrumbs (Baked)

Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.

sea salt
pepper, freshly cracked
1 head cauliflower (about 2½ lb), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 cloves garlic, peeled and halved
¼ cup olive oil
4 slices white sandwich bread
12 oz cavatappi or other short pasta
¼ cup Parmesan cheese, plus more for serving, grated
¼ cup fresh parsley, chopped

Preheat oven to 475°F (245°C). Place oven racks in the upper and lower potions.

Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 Tbsp. oil, season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

Meanwhile, in a food processor, combine bread and remaining 2 Tbsp. oil, pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

Cook pasta in boiling water until al dente. Reserve ½ cup pasta water, drain pasta and return to pot. Add cauliflower mixture, Parmesan cheese, 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, if desired, more Parmesan.

Makes 4 servings.

Cook's Note: Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly.