This is a super tasty and super-easy recipe from Melissa Clarke
(You can also substitute cauliflower with Brussels sprouts or broccoli)
1/2 head cauliflower, cut into bite-sized florets (about 2 1/2 cups)
3 tbsp drained capers
1/4 cup plus 1 tbsp extra-virgin olive oil
1/4 tsp kosher salt, plus more as needed
Freshly ground black pepper to taste
2 large garlic cloves, grated on a Microplane or smashed into a paste
Finely grated zest of 1 lemon
1 tbsp unsalted butter
4 tbsp grated Parmigiano-Reggiano cheese (optional)
8 oz fusilli pasta
1/3 cup pine nuts, toasted
Fresh lemon juice, as needed
Heat the oven to 425°F.
In a bowl, toss the cauliflower and 2 tablespoons of the capers with the 1/4 cup olive oil, the 1/4 teaspoon salt, and black pepper to taste. Spread the mixture out in a single layer on a large rimmed baking sheet, and roast it, tossing it occasionally, until golden brown, 25 to 30 minutes.
Meanwhile, mince the remaining 1 tablespoon capers. Scrape the capers and garlic into a large bowl and add the lemon zest, butter, remaining 1 tablespoon olive oil, and cheese if you like.
Bring a large pot of heavily salted water to a boil. Cook the pasta until it is al dente; drain.
Add the pasta, cauliflower, and pine nuts to the bowl containing the caper mixture. Squeeze in lemon juice to taste.
Season with salt and pepper, toss well, and serve.