Pasta with Roasted Cauliflower

Found a delicious way to use this week's and last week's cauliflower. I've never roasted cauliflower before, but it sounded easy and a lot tastier than boiled/steamed cauliflower. Indeed it is!

I cut the cauliflower into fairly small florets, and tossed it with olive oil, some chopped rosemary from our garden, salt & pepper. Spread out on a baking sheet and roasted at 400 for about 20 minutes, stirring once through. Turned lightly crispy and brown in places.

Meanwhile, I sauteed a chopped onion and a couple big cloves of garlic in olive oil, with a healthy pinch of red pepper flakes. Added in the cauliflower and tossed this with "Conchiglioni" pasta (little conch shells).

Threw in a little bit of the pasta cooking water, grated parmesan, and some of the basil we got this week. Was going to add some lemon juice, but I forgot...that would have been a nice addition. It was still pretty tasty. Might also try roasting this week's broccoli. Too bad that requires use of the oven in this summer heat!