Instructions

1. Preheat oven to 425 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil along with the salt and pepper and toss until well covered, then place in a single layer on a baking sheet. Roast for 20-25 minutes, or until lightly browned and tender. Remove from oven.
2. While the cauliflower is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package. Drain the pasta, reserving 1 cup of pasta water before draining.
3. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and 1 minced garlic clove along with a pinch of salt and pepper. Cook, stirring often until the breadcrumbs are golden browned. Remove and wipe out the pan.
4. Heat the remaining olive oil in the same skillet and add the shallot and cook for 2-3 minutes until softened. Then add in the capers, remaining garlic cloves, and red pepper flakes. 
5. Add the cooked pasta to the pan with the capers along with the cooked cauliflower, butter, lemon juice and zest, and 1/3 cup of reserved pasta water. Cook, stirring consistently until the pasta is well coated with the cauliflower and begins to form a sauce.
6. Turn off the heat and add in the breadcrumbs, parsley and parmesan cheese. Season to taste and enjoy.