Roasted Cauliflower Pasta

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2 tablespoons butter

2 tablespoons olive oil

2 medium shallots, peeled and cut into wedges

1 (1 1/2-pound) head cauliflower, trimmed and cut into florets

1/3 cup sliced Spanish olives

3/8 teaspoon salt

1/2 teaspoon crushed red pepper

5 garlic cloves, crushed

12 ounces uncooked penne (tube-shaped pasta)

3 tablespoons coarsely chopped fresh parsley

1 ounce fresh pecorino Romano cheese, shaved

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