Pasta with Roasted Cauliflower and Parmesan

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.