Pasta With Roasted Cauliflower, Olives, Capers & Breadcrumbs

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2 medium heads cauliflower or Romanesco, cored and broken into florets

1/4 cup + 2 tablespoons extra-virgin olive oil

-- Coarse sea salt and coarsely ground black pepper

2 tablespoons unsalted butter

1 garlic clove, smashed and peeled

1/2 cup pitted mild olives, such as arbequina, coarsely chopped (see Note)

2 tablespoons salt-packed capers, rinsed several times and drained

1 medium dried red chile

2 large anchovy fillets

1 pound strozzapreti, pennette, maccheroncini similar pasta

1 cup freshly grated Parmigiano-Reggiano cheese

1/3 cup chopped fresh flat-leaf parsley

1 cup Toasted Seasoned Breadcrumbs (see recipe in article link)

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