Campanelle with Roasted Cauliflower, Parsley and Breadcrumbs

Campanelle with Roasted Cauliflower, Parsley and Breadcrumbs (Adapted from Everyday Food)

1 large head cauliflower, cored and broken into small florets
salt and fresh ground black pepper
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
3 1/2 tablespoons olive oil, divided
3 slices white sandwich bread
12 ounces dry campanelle pasta
1 ounce (about 1/4 cup) fresh grated Parmesan
1/4 cup chopped fresh parsley

Preheat oven to 475 degrees, with racks in upper and lower thirds.

Bring a large pot of salted water to a boil.

In a large baking sheet, toss together cauliflower onion and garlic - drizzle with 2 tablespoons oil, season with salt and pepper and toss once again to coat. Place on the lower rack and roast until lightly browned and tender, about 20 to 25 minutes minutes, tossing once halfway through.

Meanwhile, place bread in a food processor. Pulse briefly until broken down - drizzle in oil and then pulse until coarse crumbs form. Spread crumbs onto a small, rimmed baking sheet and place into the oven to bake until golden brown, about 5 to 6 minutes, tossing once.

Drop pasta in the boiling water and cook according to package directions. Set aside 1/2 cup of the pasta water, then drain pasta and place back into the pot. Add roasted cauliflower mixture, Parmesan and parsley - toss to combine. Gradually add enough pasta water, while tossing the ingredients together, to form a thin sauce to coat. Top with toasted breadcrumbs to serve.

Makes about 4 servings.

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