Step 1

In a small pan, toast the walnuts, then chop or pulse to process them into small pieces

Step 2

Bring pasta water to a boil

Step 3

Preheat oven to 450°F, with rack at center

Step 4

Line a pan with foil and parchment

Step 5

Heat a small skillet over medium heat with EVOO and garlic, swirl and cook for a minute or 2 until garlic has softened

Step 6

Spoon about 1/3 of the oil and garlic into a bowl and combine with ricotta, Parm, pecorino and a little nutmeg

Step 7

Add the walnuts to the bowl

Step 8

Listicle: Rachael Ray Hard Anodized Nonstick Frying Pan Toss the cauliflower with the remaining oil, season with salt and pepper and roast 18 to 20 minutes on the foil- and parchment-lined pan until tender-crisp and brown at edges

Step 9

Salt boiling water and undercook the pasta by 1 minute

Step 10

Reserve ½ to ¾ cup starchy salty water before draining

Step 11

While pasta cooks, in another bowl, combine the capers, currants, red pepper and parsley, then add the roasted cauliflower and combine

Step 12

Add the hot starchy water as needed to the cheese and walnut mixture before adding the pasta

Step 13

Add pasta, stir to emulsify and top pasta with roasted cauliflower