Roasted Cauliflower and Cherry Tomato Pasta

Preheat oven to 400°F (200°C).

In a large bowl, toss cauliflower florets, halved cherry tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper.

Spread the mixture in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the cauliflower is tender and slightly browned, and the tomatoes have burst.

While the vegetables are roasting, cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.

Add the roasted cauliflower and tomatoes to the drained pasta.

Toss to combine, adding pasta water as needed to create a sauce.

Serve immediately, garnished with grated Parmesan cheese (if using) and fresh basil.