Pasta with roasted cauliflower

Ingredients for 4 servings:

• 500 g cauliflower
• 250 g cherry tomatoes
• 4 shallots
• 250 g macaroni
• 60 g Parmesan
• 6 sprigs basil
• 1 tbsp capers
• 4 tbsp olives
• 3 tbsp lemon juice
• 6 tbsp olive oil
• 1 tbsp sugar
• 1 tsp chili flakes
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and halve the tomatoes. Wash and trim the cauliflower, and divide it into small florets. Coarsely grate the Parmesan cheese. Peel the shallots and slice them into strips. Wash the basil, spin it dry, and roughly chop the leaves. Drain the capers and let them drain well. Drain and halve the olives. Mix the tomatoes and cauliflower in a bowl with 4 tablespoons of oil and the sugar, and season with salt and pepper. Arrange the cauliflower, tomatoes, and shallots on a baking sheet. Roast the vegetables under the preheated grill on the middle rack for 15 to 20 minutes. Cook the pasta in salted water according to the package instructions until al dente, drain, reserving 50 ml of the pasta water. In a bowl, mix the pasta and pasta water with the roasted vegetables, basil, capers, olives, lemon juice, chili flakes, and half of the cheese, and season with salt and pepper. Arrange the pasta on plates, sprinkle with the remaining Parmesan cheese, and drizzle with the remaining oil. Serve immediately while hot.