Roasted Cauliflower Pasta | Cauliflower | Boston Organics

Ingredients

• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 medium shallots, peeled and cut into wedges (or one small onion or leek)
• 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
• 1/3 cup sliced Spanish olives
• 3/8 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 5 garlic cloves, crushed
• 12 ounces uncooked penne (tube-shaped pasta)
• 3 Tbsp coarsely chopped fresh parsley
• 1 ounce fresh pecorino Romano cheese, shaved