Instructions

1. Preheat oven to 425° F.
2. On a baking sheet, combine the cauliflower, 3 tablespoons olive oil, paprika, oregano, and a pinch each of salt and pepper. Toss well to evenly coat.
3. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic and fish sauce. Roast another 10 minutes, until charred.
4. Heat 1/4 cup olive oil in a large skillet over medium-low heat. When the oil shimmers, add the shallot, Fresno, and garlic. Cook until the shallots begin to caramelize, about 5 minutes.
5. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened.
6. Stir in 1/3 cup water, cook another 2 minutes.
7. Stir in the pesto. Season with salt and pepper. Keep warm over low heat.
8. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
9. To the sauce, add the pasta, cauliflower, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted.
10. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water