BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes. Remove skins and seeds. Cut into thin strips and set aside.
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
COOK pasta according to package directions.
Meanwhile, ADD cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
ADD roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
DRAIN pasta, reserving 1/3 cup of cooking liquid. Toss pasta with the sauce. If needed, add some cooking liquid to the skillet.
TOSS pasta with parsley and mix well. TOP with cheese before serving.
Note: For faster preparation time, jarred roasted peppers may be substituted.
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