Preheat the oven to 200°C. Chop the cauliflower into small florets. Toss with the smoked paprika, cumin, 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 small cauliflower, cut into small florets, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, ½ teaspoon kosher salt, 2 tablespoons rapeseed or olive oil, ¼ teaspoon freshly ground black pepper
Cook the pasta according to the package instructions. Reserve some of the pasta cooking water before draining.
160 g spiralotti pasta (or your favourite)
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 3-4 tablespoons of 'nduja (depending on how much heat you can tolerate) along with the parmesan and a squeeze of lemon juice.
30 g lightly salted butter, 2 tablespoon mini capers, 3-4 cloves garlic, 3-4 tablespoons 'nduja, a squeeze of lemon juice
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 and some fresh chopped parsley.
25 g parmesan, finely chopped parsley to garnish