Beer-Roasted Cauliflower with Pasta

Ingredients

• 1 12- ounce beer, pilsner or hefeweizen
• 3 cloves garlic, peeled, and crushed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fine grain sea salt
• 1 tablespoon red chile flakes
• 10 cups of water
• 2 tablespoons fresh lemon juice
• 1 medium-large head of cauliflower, stem trimmed
• 12 ounces favorite short pasta or ravioli
• to serve: fresh herbs: chopped cilantro or basil, dusting of cheese, sprinkling of pine nuts, lemon

Directions

1. Pre-heat the oven to 425F. In a medium-large saucepan combine the beer, garlic, olive oil, salt, chile flakes, water, and lemon juice. Bring to a boil, and lower the cauliflower into the pot. Cover, and simmer for ten minutes or so, flipping once or twice along the way. Use a strainer to drain and transfer the cauliflower to a cutting board, and (IMPORTANT) keep all that broth in the pot.
2. Cut the cauliflower into four wedges, and place on a rimmed baking sheet or baking pan. Roast until deeply golden, flipping once along the way, twenty minutes or so. Check on the bottom now and then, to avoid burning. Remove from oven.
3. While the cauliflower is roasting, dial back the heat under the broth. When the cauliflower is nearly done, bring the broth back to a boil, add the pasta, and cook per package instructions. Serve the cauliflower in wedges in the brothy pasta with a showering of fresh herbs, and a dusting of Parmesan.