Dinner Tonight: Roasted Vegetable Pasta

The real name of this dish is Pasta with Roasted Cauliflower and Red Onions, but I decided to omit the "cauliflower" from the name so that you wouldn't be immediately turned off. I encourage you to keep reading because this is, in fact, a yummy dish.
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I found this recipe in Women's Day and thought it looked like a light and easy pasta dish. I actually used about half the amount of pasta it called for and added grilled chicken (which I seasoned with salt and pepper and cooked in a frying pan with a little extra virgin olive oil - gave it a good flavor).
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Ingredients
1 small head of cauliflower, cored and sliced 1/2 inch thick
1 red onion, cut into 1/2 inch thick wedges
1/3 cup fresh sage, roughly chopped (I used dried sage - because that's what I had - and just generously sprinkled it all over)
2 tbsp. olive oil
Kosher salt
Pepper
1/2 golden raisins
12 oz. whole grain penne
1/4 cup grated Parmesan, plus more for serving (I didn't add the 1/4 c. Parmesan, and instead sprinkled a little fat-free feta on mine. Ryan liked the Parmesan on his)
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Preparation
Heat oven to 425. On a rimmed baking sheet, toss the cauliflower, onion, sage, oil and 1/4 tsp. each salt and pepper; roast for 15 minutes. Add the raisins and toss to incorporate. Continue roasting until the vegetables are golden brown and tender, about 8-10 minutes more.
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Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
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Add the vegetable mixture and Parmesan to the pasta and toss to combine. Serve with additional Parmesan, if desired.