Pasta with Roasted Cauliflower

Just bought a whole head of cauliflower at Trader Joe's yesterday, so thinking I might make this on a "meatless" Monday (thanks to Alton Brown).
(serves 4-6)

1 large head of cauliflower, broken into bite-size pieces
2 T. EVOO
4 t. kosher salt, divided
1 can whole San Marzano* tomatoes, drained
4 cloves of garlic, minced
1/2 t. red pepper flakes
1/2 lb. penne or rigatoni pasta
1/3 cup shaved* Parmesan
1 cup shredded sharp cheddar
1/2 cup Panko* bread crumbs
2 T. parsley, chopped

Preheat oven to 400. In a cast iron skillet, toss the cauliflower with oil and 1 t. salt, and roast in the oven for 20 mins or until cauliflower softens and browns slightly. Remove skillet from oven and place over med. heat. Stir in tomatoes, garlic, and red pepper flakes. Stir, breaking up the tomatoes as they soften. Once most of the tomato liquid has cooked out, about 5 mins., remove from heat. To prepare the pasta, drop the uncooked penne into a large saucepan. Fill the pan with enough cold water to just cover the pasta by 1". Stir in remaining salt and place over high heat., stirring occasionally. When water comes to a boil, reduce heat to a simmer and continue stirring every few mins. until the pasta feels done, about 6 mins. Transfer the cooked pasta to the skillet, reserving the pasta water. Stir the pasta into the cauliflower mixture, then add 1/4 cup of the pasta water. Stir in Parm. and cheddar cheeses, and top with the bread crumbs. Return the skillet to the oven and cook another 15 mins. or until the cheese is melted and the bread crumbs are golden brown. Remove and sprinkle with chopped parsley. Cool for 5 mins. before serving.

"Life may not be the party we hoped form but while we are here, we might as well dance!" ~ Robin Roberts

Have FUN today!!

Love,

MM