Roasted Romanesco Pecorino Pasta

Tonight's dinner (and tomorrow's leftovers). Whittled down some romanesco cauliflower, tossed it with some olive oil and salt and stuck it in a 400 degree oven for about 25 minutes, tossing it a couple times. Got the water boiling for the pasta. Chopped up some garlic and threw it in a pan with some olive oil, butter and salt, then added some breadcrumbs until everything got toasty. Then I took the crumbs out and set them aside. Put the pasta into boil. In the same pan I cooked the breadcrumbs in, I added about a tablespoon of olive oil, some more garlic and some red pepper flakes. As the pasta approached the end of its cooking time in the other pot, I added the roasted romanesco to skillet with the olive oil and garlic, tossing it around a little bit. Then I added a healthy coating of finely grated Pecorino Romano and then the drained (now finished) pasta. I also added about a quarter cup of pasta water and stirred everything around until it got creamy and melty. Dumped it in a bowl and then sprinkled the top with the breadcrumbs. (I saved and refrigerated the rest of the bread crumbs, because they're always delicious on top of these veggie pastas.)