Roasted Cauliflower Pasta

I got this recipe from Cooking Light (though I modified the amounts). This was my first time using these ingredients with pasta and all in all I thought they made for a flavorful dish.

Ingredients
-3 T butter
-2 T EVOO
-3 medium shallots, peeled and diced
-1 head cauliflower, trimmed and cut into florets
-3/4 C Spanish olives (these are the green kind)
-5 garlic cloves, minced or sliced
-14 oz (1 box) of penne
-salt, pepper, and crushed red pepper to taste
-3 T fresh basil
-2 oz fresh Romano cheese, shaved
-1/2 C reserved pasta cooking liquid

Steps
1. Place a medium roasting pan in the oven and preheat to 450.
2. Shop your shallots, cauliflower, and garlic.

3. Remove preheated pan from oven and add butter and oil to pan and swirl to coat. Add shallots and cauliflower to pan and toss to coat. Bake at 450 for 10 minutes.
4. Start a large pot of water to boil. Start cooking pasta (you want it al dente) once water is boiling. (Note: I used wheat pasta, which takes longer to cook, so this timing worked well for me. However, if you're using white pasta you might want to wait a few minutes to start cooking it.)
5. After cauliflower has baked for 10 minutes add the olives, salt, pepper, red pepper, and garlic, and toss again. Cook for another 7 minutes.

6. Hopefully your pasta is done about the same time as your cauliflower. (If not, no worries...set the portion that gets done first aside. It doesn't matter if it gets cold since you'll recombine everything at the end.) Remove cauliflower from oven. Drain pasta, and reserve 1/2 C pasta cooking liquid.
7. Return pasta to pan over medium heat. Add cooking liquid and cauliflower mixture and toss. Cook for another 2 minutes.
8. Garnish with shredded Romano and basil.