Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Once cooled, remove skins and seeds. Cut into thin strips and set aside.
[Note: For faster preparation time, jarred roasted peppers may be substituted]
Bring a large pot of water to a boil. Cook pasta according to package directions.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow. Add cauliflower florets and sauté for additional 3-4 minutes. Add roasted bell pepper strips to the skillet and sauté for more 2 minutes. Season with salt and pepper.
Drain pasta, reserving 1/3 cup of cooking water.
Toss pasta with the sauce and veggies in the skillet. If needed, add some cooking water. Add parsley and mix well.
