Roasted Cauliflower and Tomato Pasta

0 Preheat the oven to 425 (220C) degrees.
3 Cut [wprm-ingredient text="1 whole head cauliflower" uid="0"] 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. 
1 Put the cauliflower and [wprm-ingredient text="8 ounces cherry tomatoes" uid="11"] on a 9x13-inch rimmed baking sheet. Add [wprm-ingredient text="¼ cup extra virgin olive oil" uid="1"], 1 teaspoon salt, [wprm-ingredient text="1 teaspoon dried oregano" uid="12"] and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="13"]. 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 [wprm-ingredient text="1 teaspoon grated or finely chopped garlic" uid="6"], 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.
2 While the cauliflower is roasting, bring a large pot of water to a boil and add a generous amount of salt. Add [wprm-ingredient text="6 ounces dried pasta" uid="3"] 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.
4 Remove the sheet pan from the oven and sprinkle 2 tablespoons of the cheese over the vegetables. Pour [wprm-ingredient text="¼ cup heavy whipping cream" uid="9"] 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.
5 Tip the vegetables and pan sauce out over the pasta, and stir together to meld. Sprinkle with the parsley and remaining cheese and serve.