Penne with Roasted Cauliflower, Rosemary and Bacon - Challenge Dairy

Ingredients

• 1 small head of cauliflower, about 2 pounds before trimming
• 2 Tablespoons Challenge European Style Butter, melted
• salt and freshly ground pepper
• ¼ cup low-sodium chicken broth (or water)
• 1 Tablespoon olive oil
• 6 slices thick-cut smoked bacon, cut crosswise into matchstick strips
• 1 Tablepoon minced fresh rosemary
• 6 cloves garlic, pressed or minced
• ¾ cup dry white Vermouth
• 1 pound dried imported penne pasta
• 2 Tablespoons very cold unsalted European butter, cut into 4 cubes
• 1½ cups grated Parmesan cheese, preferably imported (about 3 ounces)
• 4 Tablespoons roughly chopped Italian parsley (optional)