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1
Preheat the oven to 350.
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2
Grate half of the cauliflower on the large holes of a box grater, stopping when you reach the stems; you should have about 1 cup of grated cauliflower that resembles coarsely grated parmesan.
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3
Finely chop the stems and the remaining cauliflower; you should have about 2 cups.
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4
In a saucepan, add the chopped cauliflower, cream, water and 2 tablespoons of the butter; season with salt.
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5
Cover and cook over moderate heat until the cauliflower is tender and the liquid is nearly evaporated, 8 minutes.
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6
Scrape the mixture into a food processor and puree until very smooth.
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7
Wipe out the saucepan and return the puree to it; keep warm.
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8
In a small baking dish, toss the tomatoes with the olive oil.
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9
Roast for about 10 minutes, just until the skins begin to burst.
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10
Meanwhile, bring a large saucepan of salted water to a boil.
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11
Add the fregola and cook until al dente.
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12
Drain the fregola and return it to the pot.
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13
Add the vegetable broth, the crushed red pepper and the remaining 2 tablespoons of butter and cook over low heat, stirring until the sauce is creamy.
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14
Stir in the grated cauliflower and cook until just tender, about 5 minutes.
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15
Stir in the mint.
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16
Spoon the cauliflower puree onto plates.
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17
Top with the fregola and roasted tomatoes and serve immediately.
