Penne with Roasted Cauliflower and Caramelized Onions | James Beard Foundation

Ingredients

• 1 head cauliflower, cut into florettes
• 3/4 plus 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 4 large onions, about 2 pounds, thinly sliced
• 1 pound penne pasta
• 3 cloves garlic, thinly sliced
• 4 cups chicken stock, simmering
• 1/4 cup toasted bread crumbs (unseasoned)
• 1/3 cup freshly grated Parmigiano-Reggiano