Toss cauliflower florets with 1 tbsp olive oil, 1/4 tsp each of salt and pepper. Spread out in layer on a roasting pan and roast in oven for 20 minutes, stirring once during cooking. Remove from oven and set aside.
In the meantime boil pasta, in salted water, according to directions (ideally al dente)
When pasta is cooked through and still warm toss with 2 tbsp olive oil and 1/4 tsp each of salt and pepper
Prepare dressing by whisking ingredients together
Toss all ingredients with pasta, cover with dressing and stir well to combine.
Allow to rest for 30-45 minutes before serving. Serve at room temperature or chilled
*I used purple cauliflower, white cauliflower, and romanesco for this recipe. The colorful cauliflower looks gorgeous in this dish. If you can find it use it :-)