Roasted Cauliflower Pasta

• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 medium shallots, peeled and cut into wedges (or one small onion or leek)
• 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
• 1/3 cup sliced Spanish olives
• 3/8 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 5 garlic cloves, crushed
• 12 ounces uncooked penne (tube-shaped pasta)
• 3 Tbsp coarsely chopped fresh parsley
• 1 ounce fresh pecorino Romano cheese, shaved

Place small heavy roasting pan in oven. Heat oven to 450°. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.