Cavatappi with cauliflower

Instructions

1. Preheat oven to 400°F. Cover small baking sheet with parchment paper. Toss cauliflower and shallots with 1 tsp oil, salt, and black pepper. Roast until browned, about 20 minutes.
2. Meanwhile, cook pasta according to package directions; drain.
3. In large nonstick skillet over medium heat, warm remaining 1 tsp oil, garlic, and red pepper flakes. Cook until garlic just begins to turn golden, about 1 minute. On opposite sides of skillet, place cauliflower and tomato paste and cook, stirring separately, until tomato paste turns orange gold, about 1 minute. Add broth and stir to blend; bring to boil. Reduce heat and simmer, covered, until cauliflower is very tender and flavors blend, about 10 minutes.
4. To cauliflower sauce, add pasta and toss until mixed. Sprinkle with pecorino and parsley.
5. Serving size: 1 1/2 cups