Preheat oven to 450ยบ.
Combine cauliflower, shallots, rosemary and olive oil in a bowl and toss to coat well.
Spread cauliflower mixture on a foil lined baking sheet in an even layer. Bake for 10 minutes.
After 10 minutes, add spanish olives and crushed red pepper. Toss to coat well. Continue baking for another 20-25 minutes until cauliflower is tender and veggies are browned.
Meanwhile, cook pasta in boiling water about 7 minutes until almost tender.
Drain pasta and return to pan over medium heat adding 1/2 cup chicken stock. Add cauliflower mixture and toss well. Cook another 2-3 minutes until pasta is al dente, stirring occasionally.
Remove from heat and add fresh chopped parsley and grated romano cheese to enjoy this hearty and healthy dish!
