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Pasta with Roasted Cauliflower and Crispy Capers
Ingredients
  • 8 ounces dried rigatoni
  • 1 medium head cauliflower, cut into small florets
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ 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
  • ½ cup roughly chopped fresh flat-leaf parsley, divided
  • ¼ cup grated Pecorino Romano cheese, divided, plus more for serving
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