Preheat your oven to 425°F (220°C). Cut the cauliflower into small florets and toss them in a bowl with olive oil, sea salt, and freshly ground black pepper. Spread the cauliflower evenly on a baking sheet and roast for about 25-30 minutes, or until golden brown and crispy around the edges, stirring halfway through for even cooking.

While the cauliflower roasts, bring a large pot of salted water to a boil over medium-high heat. Add the campanelle pasta and cook it until al dente, about 8-10 minutes. Before draining, reserve 1¼ cups of the starchy pasta water, then drain the pasta and set it aside in the pot to keep warm.

To the warm pot of drained pasta, add 2 tablespoons of extra-virgin olive oil, chopped capers, and grated garlic. Stir in the roasted cauliflower directly from the baking sheet, ensuring everything is well combined.

Pour in half of the reserved pasta water, along with the lemon zest and juice, and the grated Pecorino cheese. Stir vigorously to combine all the ingredients, adding more reserved pasta water as needed to achieve a creamy consistency.

Add the finely chopped parsley and red pepper flakes to the pot, mixing everything until it's evenly distributed.

Spoon the roasted cauliflower pasta into serving bowls and sprinkle generously with the toasted breadcrumbs. For an extra pop of flavor, add additional lemon zest on top.