Roasted Cauliflower Pasta with Tomatoes

Cut the cauliflower into four wedges. Trim off the stem, keeping some of the small, tender leaves around the head (they taste delicious roasted). Slice the cauliflower into large bite-size florets that are about 2-inches in diameter. 

Put the cauliflower and tomatoes on a 9x13-inch rimmed baking sheet. Add the olive oil, 1 teaspoon salt, the oregano and red pepper. Toss the vegetables around so they're evenly coated with the oil and seasonings. Roast 20 minutes. Carefully remove the pan from the oven and add the garlic, stirring it in with a spatula. Continue roasting 5-7 more minutes, until the cauliflower is tender and the tomatoes are juicy and caramelized on the edges.

While the cauliflower is roasting, bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente, about 10 minutes depending on the shape. Scoop out and reserve ½  cup of the cooking water. Drain the pasta and transfer to a serving bowl.

Remove the sheet pan from the oven and sprinkle 2 tablespoons of the cheese over the vegetables. Pour the cream and ¼ cup of the pasta cooking water into the pan. Stir everything around with with a spatula, scraping the bottom of the pan to release any browned bits.

Tip the vegetables and pan sauce out over the pasta, and stir together to meld. Sprinkle with the parsley and remaining cheese and serve.