Rustic Roasted Cauliflower and Gorgonzola Pasta

1. Roast Cauliflower

Preheat your oven to 425 degrees. In a large bowl, toss the cauliflower florets with olive oil, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread onto a rimmed baking sheet and roast for 20 minutes until they start to soften and turn golden.

2. Add Leeks, Garlic, and Thyme

Sprinkle the leeks, garlic, and thyme over the roasted cauliflower. Toss to coat and roast for an additional 20 minutes, stirring halfway through, until the vegetables are tender and caramelized.

3. Cook Pasta

Boil a large pot of water and cook the pasta until it's just shy of al dente. Save about 1/2 cup of pasta water before draining.

4. Make Cheese Sauce

Drain the pasta and return to the pot. Stir in the butter, crumbled Gorgonzola, and the remaining black pepper. Add reserved pasta water and stir until the cheese has melted and the sauce is smooth, adding more water if needed for consistency.

5. Combine and Serve

Toss the roasted vegetables with the pasta, add fresh lemon juice to taste, and adjust seasoning with salt or pepper if needed. Serve garnished with chives and extra thyme leaves.