Preheat the oven to 200°C. Chop the cauliflower into very small florets. Toss with the smoked paprika, cumin, some salt and pepper and the oil until evenly coated. Spread out on a baking sheet in a single layer. Bake for 25-30 minutes or until tender and lightly charred at the edges.
1 cauliflower, 1 teaspoon smoked paprika, ½ teaspoon cumin, salt and pepper, 1-2 tablespoons rapeseed or olive oil
Cook the bucatini according to the package instructions. Reserve some of the pasta cooking water before draining.
160 g bucatini pasta
In a large pan, warm the butter over a low heat. Add the garlic and capers and cook gently without letting the garlic brown. Stir in 1-2 tablespoons of n'duja (depending on how much heat you can tolerate) along with the parmesan.
30 g butter, 1 tablespoon capers, 2 cloves garlic, 1-2 tablespoons n'duja
Tip the drained pasta and the roasted cauliflower into the sauce and toss to distribute everything evenly. Add some of the reserved pasta cooking water to thin out the sauce if needed. Season to taste and serve topped with a little more grated parmesan cheese.
20 g parmesan