Pasta With Roasted Cauliflower, Garlic, And Walnuts

Prepare the cauliflower for roasting after you put the garlic in the oven; this way, both should finish roasting at about the same time.

1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Remove outer papery skins from garlic, then cut top quarter off heads and discard. Place garlic heads, cut side up, in center of 12-inch square of aluminum foil. Drizzle 1⁄2 teaspoon oil over each head and wrap securely. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Transfer packet to cutting board and cool for 10 minutes, then unwrap garlic and gently squeeze to remove cloves from skin. Transfer cloves to small bowl and mash with fork until smooth.
3. While garlic is roasting, trim outer leaves of cauliflower and cut stem flush with bottom. Cut head from pole to pole into 8 equal wedges. Place cauliflower in large bowl and toss with 2 tablespoons oil, 1 teaspoon salt, 1⁄4 teaspoon pepper, and sugar.
4. Remove baking sheet from oven. Carefully transfer cauliflower to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until cauliflower is well browned and tender, 20 to 25 minutes. Transfer cauliflower to cutting board, cool slightly, then cut into 1⁄2-inch pieces.
5. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir pepper flakes and lemon juice into mashed garlic, then slowly whisk in remaining 1⁄4 cup oil.
6. Add chopped cauliflower, garlic sauce, 1⁄2 cup Parmesan, parsley, and 1⁄4 cup cooking water and toss to combine. Add remaining cooking water as needed to adjust consistency. Season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling individual portions with walnuts and passing remaining 1⁄2 cup Parmesan separately.

PASTA WITH ROASTED BROCCOLI, GARLIC, AND ALMONDS
Cut 1-1⁄2 pounds broccoli at juncture of crowns and stalks; remove outer peel from stalks. Cut stalks into 2- to 3-inch lengths and each length into 1⁄2-inch-thick pieces. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Substitute prepared broccoli for cauliflower and reduce roasting time in step 4 to 10 to 15 minutes. Substitute 1⁄4 cup chopped fresh basil for parsley, grated Manchego cheese for Parmesan, and toasted slivered almonds for walnuts.

PASTA WITH ROASTED MUSHROOMS, GARLIC, AND PINE NUTS
Remove and discard stems and gills of 8 large portobello mushrooms and slice caps 3⁄4 inch thick. Substitute prepared mushrooms for cauliflower and flip mushrooms halfway through cooking in step 4. Substitute 1 tablespoon chopped fresh rosemary for parsley, grated Pecorino Romano cheese for Parmesan, and toasted pine nuts for walnuts.