Whole Wheat Creste Di Gallo Pasta With Roasted Cauliflower, Currants, And Capers

Preheat oven to 425F.
In a large bowl, toss the cauliflower with 2 tablespoons of olive oil, and sprinkle with a dash of salt and a good twist of pepper. Place on a large baking sheet and toss with 2 tablespoons of olive oil and dash of salt.
Roast for 25-30 minutes, until cauliflower begins to turn golden brown and slightly char in some places. For crispier cauliflower, keep it in the oven for 30-35 minutes, careful not to burn.
Meanwhile, bring a large pot of well-salted water to boil over high heat. Add pasta and cook according to instructions on the box. When done, remove from heat and drain. While hot, toss with a tablespoon of olive oil and set aside.
When there's about 5 minutes left on the timer for the cauliflower, add the dried currants, capers, and pine nuts to the oven. You can do this simply by tossing them with the cauliflower on the same sheet (less cleanup!) or tossing them on a greased baking sheet before adding to the oven. Remove when the currants begin to expand and let out juices and the pine nuts turn golden brown, about 5 minutes.
Remove the cauliflower, capers, currants, and pine nuts from oven. Add everything to the pasta in a large bowl, squeeze lemon juice over top and toss to combine. Garnish with parsley and season with salt and pepper, to taste.