This Roasted Cauliflower with Rigatoni recipe is big on bold, fresh flavors like caramelized shallots, lemon, capers, pine nuts, Parmesan, and roasted cauliflower.
Move oven rack to lowest position and preheat to 475 degrees F. Line standard-sized baking sheet with parchment or silicone baking mat; set aside.
Remove outer leaves of cauliflower and trim stems so they’re flush with bottom of cauliflower head. Cut cauliflower into bite-sized florets. In large bowl gently whisk olive oil, thyme, salt, and pepper together. Add cauliflower and shallots and toss to combine. Evenly distribute cauliflower mixture onto prepared baking sheet. Cover baking sheet with foil and roast for 10 minutes. Remove foil and roast until bottoms of cauliflower florets are golden, about 7-10 minutes. Use spatula to flip florets and roast until cauliflower is almost golden all over, about another 7-10 additional minutes.
While Cauliflower roasts, cook rigatoni as per package instructions and drain. In small saucepan over medium-low heat combine olive oil, garlic, and red pepper flakes. Heat for 5 minutes. Off heat remove garlic cloves and mince. Then add them back to saucepan along with lemon juice, zest, capers, and pine nuts.
Toss drained pasta, oil mixture, roasted cauliflower mixture, Parmesan cheese, and thyme until combined. Season with salt and pepper to taste and serve.