Roasted Cauliflower Rigatoni with Bacon and Sage

I wish I had come up with this comforting dish when there was the prospect of snow on the ground, but somehow it felt right eating it as the cold rain slapped against my window panes. So even though it seems a bit ‘out of season’, here’s my newest non-recipe,….(I’ve never been a fan of rules anyway).
-I broke one head of cauliflower into small florets and roasted it at 350* for about 40 mins in a large roasting pan with one small onion, (sliced), half a head of garlic, (bulbs peeled but kept whole), and 5 or 6 slices of bacon, (cut into largish dices). I seasoned it all liberally with extra virgin olive oil, salt and pepper, sugar, and a reluctant handful of dried sage. (My sage plant has gone onto the afterlife).
-Meanwhile, I boiled 8oz of whole wheat rigatoni until al dente and reserved a ladle-ful of the heavily salted pasta water before draining. I tossed the drained pasta with the roasted mix and a large handful of chopped, fresh parsley, a couple handfuls of grated Romano cheese, and the reserved pasta water.
-It came out very hearty and delicious and was extremely easy to prepare, (not to mention budget-friendly!). I do hope you try it-
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