Pasta with Roasted Cauliflower, Tomatoes and Crispy Breadcrumbs

1 head cauliflower cut into small pieces

1 small onion thinly sliced

2 cloves garlic thinly sliced

2-3 tbsp olive oil

1 tsp kosher salt

1 tsp black pepper

(I added Italian sausage, nitrate free)

Favorite pasta
4 cups sourdough bread cubes
4 tbsp unsalted butter melted
1 28-ounce can diced tomatoes, drained reserve juice (I used tomatoes with oregano and garlic)
1/4 cup capers
1/2-1 tsp crushed red pepper
Freshly shaved Parmesan cheese

Directions:
Preheat oven to 450 degrees. In a baking dish, toss cauliflower, onion and garlic with olive oil, coating the vegetables. Season with salt and pepper and roast for 35 to 45 minutes stirring half way through. While veggies are in the oven, heat a large pot of salted water over high heat and cook pasta according to the directions.

Whirl bread in a food processor to make crumbs. Heat a large heavy skillet over medium heat and add butter. When butter is melted and bubbling, add the breadcrumbs and cook, stirring until crispy, about 8-10 minutes.

When pasta is cooked, drain and return to the pot. Add roasted vegetables, tomatoes, capers and crushed red pepper and cook over medium heat, stirring, until heated through. If the mixture looks too dry, add a bit of the reserved tomato juice. Stir until well combined. Serve with breadcrumbs and garnish with cheese.