1lbBucatini Pastayou could also use spaghetti, but I like the thicker Bucatini since it's traditional
6Tbl Margarine or Vegan Margarine
2-3tspof Coarsley Ground Black Pepper
Italian Flat Leaf Parsley
Preheat the oven to 450 degrees. The cauliflower florets are tossed with olive oil, seasoned with salt (hold off on the pepper, that comes later) and roasted until tender and golden brown.
Meanwhile, the pasta is boiled in water that should be salted enough to "taste like the sea". Remember that this is really the only chance to get flavor into the pasta and as it absorbs the water, it also absorbs the salt. Since this dish is very simple, it's the attention to detail that matters. Before draining, reserve about 1 Cup of the pasta water.
In a large skillet, melt 3 Tbl of margarine/vegan margarine over medium heat. Add freshly coarse ground pepper and the reserved pasta water bringing to a simmer. Add the remaining 3 Tbl of margarine and the cooked pasta. Remove from the heat and add the parmesan/vegan parmesan a little at a time, tossing with each addition to be sure all of the pasta gets coated. This will form our sauce.
Add the roasted cauliflower florets and freshly chopped Italian flat-leaf parsley.