Step 1

1 Prepare & roast the cauliflower Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 2

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

Step 3

3 Prepare the remaining ingredients Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel and thinly slice the shallot. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons (you may have extra). Quarter and deseed the lemon.

Step 4

4 Make the garlic breadcrumbs In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Step 5

5 Cook the shallot In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened. Turn off the heat.

Step 6

6 Finish the pasta & serve your dish To the pot of cooked pasta, add the cooked shallot, roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!

Step 7

1 Prepare & roast the cauliflower Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 8

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

Step 9

3 Prepare the remaining ingredients Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel and thinly slice the shallot. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons (you may have extra). Quarter and deseed the lemon.

Step 10

4 Make the garlic breadcrumbs In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Step 11

5 Cook the shallot In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened. Turn off the heat.

Step 12

6 Finish the pasta & serve your dish To the pot of cooked pasta, add the cooked shallot, roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!