Pasta with Oven Roasted Romanesco Cauliflower

Ingredients

• 1 large head Romanesco, trimmed
• 1/2 Cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 Tablespoons unsalted butter
• 1 garlic clove, smashed with the flat blade of a knife and coarsely chopped
• 2 large salted or oil-packed anchovy fillets, coarsely chopped
• 1 small dried red chile pepper, or a pinch of crushed red pepper flakes
• 1/3 Cup coarsely chopped pitted black olives, preferably Gaeta
• 2 Tablespoons salt-packed capers, rinsed and drained
• 1 Pound pennette or similar short, stubby pasta, such as lumache, garganelli, or fusilli
• 1 Cup freshly grated grana padano or Parmigiano-Reggiano
• 1/3 Cup chopped flat-leaf parsley
• 1 Cup toasted bread crumbs

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