Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Remove and discard the cauliflower core and leaves

Step 3

3 Break the florets into bite-size pieces; you should have about 6 cups

Step 4

4 In a large (10-to-12-inch) cast-iron or other heavy, ovenproof skillet, toss the florets with the oil and salt until evenly coated

Step 5

5 Roast, stirring a once or twice, for 20 to 30 minutes, or until the cauliflower is lightly browned and barely tender

Step 6

6 Meanwhile, bring a large pot of water to a boil over high heat

Step 7

7 Add a generous pinch or two of salt

Step 8

8 Once the cauliflower is done, transfer the skillet to the stove top and set it over medium heat

Step 9

9 Stir in the garlic and crushed red pepper flakes and cook until the garlic is tender, 3 to 4 minutes

Step 10

10 Stir in the tomatoes plus their juices, and the beans

Step 11

11 Cook until heated through, a few minutes, then remove from the heat

Step 12

12 Add the pasta to the boiling water and cook according to the package directions (just until al dente)

Step 13

13 Using a large slotted spoon or skimmer

Step 14

14 scoop out the cooked pasta, letting it drain before transferring it to the skillet mixture

Step 15

15 Stir in the parmesan and smoked cheddar cheeses until combined

Step 16

16 Taste, and season with more salt, if desired, and top with the bread crumbs

Step 17

17 Return the skillet to the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling and the bread crumbs are golden brown

Step 18

18 Let the baked pasta cool for 5 minutes before scooping it into individual bowls