Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.

Meanwhile, peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the shallot(s). Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons (or 4 teaspoons for 4 servings) of zest. Quarter and deseed the lemon(s).

In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot(s), capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened. Turn off the heat.

To the pot of cooked pasta, add the cooked shallot(s), roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and romano. Serve the remaining lemon wedges on the side. Enjoy!