Cheesy Baked Pasta with Cauliflower

Ingredients

• 1 pound pasta, such as medium shell or tube pasta
• 1 14-ounce can cherry tomatoes
• 8 ounces low-moisture whole-milk mozzarella, coarsely grated
• 4 ounces provolone or other mildly sharp cheese (such as more of the cheddar below), coarsely grated
• 2 ounces sharp cheddar, coarsely grated
• 2 ounces Parmesan, grated
• 1½ cups heavy cream
• Freshly ground black pepper
• ½ head of cauliflower, cut into ½-inch pieces
• Room-temperature butter or nonstick cooking oil spray (for pan)

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