Pasta with Roasted Cauliflower and Crispy Capers

Ingredients

• 8 ounces dried rigatoni
• 1 medium head cauliflower, cut into small florets
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup olive oil, divided
• 3 tablespoons capers, rinsed
• 3 garlic cloves, thinly sliced
• 4 anchovy fillets, roughly chopped
• Pinch of crushed red pepper
• 1 tablespoon lemon zest
• 1/2 cup fresh flat-leaf parsley, roughly chopped, divided
• 1/4 cup grated Pecorino Romano cheese, divided, plus more for serving

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