Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 of the minced garlic and some chili flakes. Toss well and spread out in a single layer on a parchement-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places, about 20-25 minutes.
While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle pasta generously with olive oil to coat the noodles, then add the remeining finely minced garlic, the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. Sprinkle with pecorino and chili flakes.
Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉
Divide among 2-3 bowls.
Leftovers are great for lunch!
Keywords: Cauliflower pasta, vegan pasta recipes, pasta with roasted cauliflower,