½ cup pitted Kalamata black olives, coarsely chopped
2 tbsp salt-packed capers, rinsed and drained
1/2-1 medium fresh mild chile, seeded and thinly sliced
4 anchovy fillets, mashed or finely chopped (optional, but a must in my kitchen)
3/4 cup roasted red pepper paste (I used clic brand and will be stocking up my pantry with more!)
1 cup bread crumbs, toasted in a little olive oil or butter or a combination ( I used Panko crumbs)
1 cup finely grated Grana Padano or Parmigiano-Reggiano cheese
⅓ cup finely chopped flat-leaf parsley
1. Preheat the oven to 400F/200C and line a large, rimmed baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil. Season with salt and pepper. Transfer the cauliflower to the prepared baking sheet and roast, stirring twice, until crisp-tender and golden brown around the edges, about 35 minutes.
3. When the cauliflower is nearly done roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
4. Meanwhile, in a large saucepan, warm the remaining ¼ cup of olive oil with the butter over medium heat until the butter melts. Add the garlic and cook, stirring, until lightly golden, about 2 minutes. Add the olives, capers and chile and cook, stirring, until just warm, about 1 minute. Add the anchovies and continue cooking, stirring, until the anchovies dissolve, about 2 minutes. Gently stir in the red pepper paste and cauliflower and remove the saucepan from the heat.
5. Drain the pasta and toss immediately with the cauliflower mixture. Add the bread crumbs, cheese and parsley and toss to combine. Season to taste with salt and pepper.