Rigatoni with Roasted Cauliflower and Parsley Pesto

I think of this as a fall or winter dish, but it could just as easily be served as part of a summer buffet. Roasting cauliflower, like roasting the root vegetables discussed in other recipes, brings out sweet flavors that you’d never get by steaming or boiling. You’ll encounter roasted cauliflower again with tuna. Obviously, I love it. Slivered sun-dried tomatoes are also a nice addition to this recipe.