1 medium head cauliflower, cut into bite-sized florets
5 cloves garlic, peeled and smashed
2 tablespoons olive oil, or more to taste
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (16 ounce) package penne pasta
1 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1 teaspoon ground cayenne pepper
2 tablespoons salted butter
1/4 cup lemon juice
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.
Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends