1 small head cauliflower, trimmed and cut into small florets
2 tbsp olive oil, divided
1/4 tsp each sea salt and fresh ground black pepper
2 cloves garlic, minced
1/3 cup spelt or whole-wheat panko bread crumbs
1/4 cup chopped raw unsalted walnuts
10 oz whole grain linguine pasta
1/2 red onion, thinly sliced
2 tbsp capers
3 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
1/4 tsp red pepper flakes
Preheat oven to 450°F. In a large bowl, toss cauliflower, 1 tbsp oil, salt and pepper. Transfer to a large parchment-lined rimmed baking sheet and roast until lightly charred and tender, about 20 minutes.
Meanwhile, in a small skillet, heat 1 1/2 tsp oil on medium. Add garlic, bread crumbs and walnuts and toast, stirring frequently, until bread crumbs are golden, 2 to 4 minutes. Transfer to a small bowl.
In a large pot, cook pasta al dente according to package directions. Reserve 1/2 cup pasta cooking water. Drain pasta and set aside.
Heat same pot on medium-high and add remaining 1 1/2 tsp oil. Add onion and capers and sauté, stirring often, until onion softens, about 2 minutes. Stir in pasta, cauliflower, parsley, lemon juice and pepper flakes. Add pasta cooking water and toss to coat. Cook, stirring, until liquid is reduced by half, about 30 seconds. To serve, top pasta mixture with bread crumb mixture.