This is another quick, seasonal pasta dish that can easily be made during the week.  Have guests coming over?  No problem – the quantities below can be doubled or tripled to accommodate larger groups.  You can use your favorite pasta or whatever you have available – I used spaghetti, but it would also be nice with a shorter pasta, like fusilli.  Serve this with a nice green salad (arugula would compliment this well).

Serves 2

Ingredients

• 8 oz. of pasta
• 2-3 cups cauliflower florets
• 1/4 cup extra-virgin olive oil
• 1-2 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 1-2 tablespoons capers
• 1 tablespoon anchovy, chopped
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup parmigian0-reggiano cheese, grated

Directions

Preheat the oven to 450°F.

Toss the cauliflower with olive oil, salt and pepper and place in a single layer on a rimmed baking sheet.  Roast for 15 minutes or until the cauliflower starts to golden and become tender.  Don’t let it soften too much – you want it to still have a little crunch.

In a large pot, bring salted water to a boil.  Once the cauliflower is almost ready, add the pasta and cook until al dente (follow your pasta package for timing). Drain in a colander and set aside.

While the pasta is cooking, heat the olive oil in a large skillet, over medium-low heat.  Add the garlic, red pepper flakes, capers and anchovies and saute for 3 minutes.  Add the cauliflower and lemon juice and cook for another 2 minutes.

Add the drained pasted to the skillet, the parsley, grated cheese and a little more olive oil, if needed.  Toss until the pasta is well coated with the sauce and the cauliflower is heated through.

adapted from a recipe found here