Pasta With Roasted Cauliflower And Crispy Capers Recipe

Ingredients For Pasta With Roasted Cauliflower And Crispy Capers Recipe

• 8 ounce Dried rigatoni
• 1 Medium head cauliflower, cut into small florets
• 0.75 teaspoon Kosher salt
• 0.5 teaspoon Ground black pepper
• 0.33000000000000007 cup Olive Oil, Divided
• 3 tablespoon Capers, rinsed
• 3 Garlic cloves, thinly sliced
• 4 Anchovy fillets, roughly chopped
• pinch Pinch of crushed red pepper
• 1 tablespoon Lemon zest
• 0.5 cup Roughly chopped fresh flat leaf parsley, divided