This was a nice, satisfying, meatless dinner. A little cheesy, a little spicy, a little garlicky. It was a good way to use a leftover hunk of Gruyere, but I'm sure it would be good with any number of cheeses.

Makes 2 servings

4 oz (1/4 box) penne pasta
1/2 head cauliflower, broken into small florets
olive oil
salt
pepper
2 cloves garlic, minced
1/2 cup bread crumbs
crushed red pepper flakes
oregano
basil
paprika
1/2 cup shredded Gruyere
2 tbsp grated parmesan

Preheat oven to 400°F. Toss cauliflower with olive oil, salt, and pepper. Line a baking sheet with foil and spread the cauliflower over it in a single layer. Roast until lightly browned, stirring occasionally, about 20-30 minutes. Set aside.

Cook pasta according to package directions.

Heat about a tablespoon of olive oil in a large saute pan. Add garlic and cook for a minute. Add bread crumbs and stir to coat in oil. Season with red pepper flakes, oregano, basil, salt, and pepper. Saute until bread crumbs are lightly browned. Add the cauliflower and stir to combine. Sprinkle lightly with paprika. Add the drained pasta, stir to combine, and heat through. Turn off the heat and add the cheeses, stirring until melted.

Serve immediately.