1/4 cup chopped Italian flat-leaf parsley, chopped
Salt and pepper to taste
1/4 cup Pecorino Romano
Preheat oven to 350˚F.
Bring a large pot of salted water to a boil.
Line a baking sheet with aluminum foil. Cut cauliflower into florets. Arrange the florets evenly on foil, drizzling with 1/4 cup of olive oil. Roast for 10 to 15 minutes until browned.
Add pasta to boiling water and cook for about 8 minutes, or until al dente.
Meanwhile, in a large saucepan on medium heat, sauté garlic and 1/4 cup of olive oil for approximately 2 minutes, or until garlic becomes golden. Add white wine and continue to sauté until wine reduces, about 2 more minutes.
Drain pasta, reserving 1/2 cup of pasta water.
Add cherry tomatoes to saucepan and toss with cooked rigatoni, cauliflower and parsley. Salt and pepper to taste. Sauté together for about 2 more minutes for the best flavor. Add reserved pasta water, if needed, to thicken sauce.