Serves 4-6

Ingredients
1 head of cauliflower, romanesco, or broccoli
1 lb of the pasta of your choice
4 cloves of garlic
2 tablespoons of drained capers
Olive oil
1 bunch kale, collard greens, swiss chard, or spinach
1 lemon, zested and juiced
A big handful of chopped parsley, dill, chives, basil, or arugula
Red pepper flakes (optional)
Parmesan (optional)

Preparation
1. Preheat oven to 425.

2. Prep your ingredients! Wash your veggies, cut your cauliflower into smaller florets, drain your capers, thinly slice your garlic, zest your lemon, and chop your parsley (with the stems!)

3. Toss the cauliflower with olive oil, salt, and pepper on a baking sheet and arrange in a single layer. Roast until deeply golden brown, about 20 minutes.

4. Meanwhile, bring a pot of water to a boil, season generously with salt, and cook your pasta until just al dente, making sure to reserve at least a cup of pasta water before draining.

5. When your cauliflower has about 5 minutes left and your pasta is cooking, heat about 2 tablespoons of olive oil in a dutch oven or large skillet over medium.

6. When the oil is hot, add the garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown.

7. Then, add your greens and sauté until wilted and golden brown in spots. Add the capers and red pepper flakes if using, and toss to combine

8. Add the roasted cauliflower and drained pasta to the pot along with about half a cup of pasta water, and toss until everything is evenly coated.

9. Then, add the herbs or arugula, lemon juice and zest, and some grated parmesan. Toss to coat, and add more pasta water if needed.

10. Season with salt and pepper to taste, top with more lemon zest, flaky salt, parmesan, red pepper flakes, or anything your heart desires.