Puttanesca Style Cauliflower With Linguine

Ingredients

• 1 pound linguine or spaghetti
• Kosher salt and freshly ground black pepper, plus more to taste
• 2 tablespoons plus 1/4 cup olive oil, divided
• 8 anchovies, minced and smashed into a paste
• 3 garlic cloves, thinly sliced
• 1/4 cup pine nuts
• 3 tablespoons capers, rinsed if salt-packed
• 3/4 cup to 1 cup pitted and halved olives, such as oil-cured black olives or Castraveltrano
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 large head cauliflower (about 2 pounds)
• Finely grated zest from 1 large lemon
• 2 teaspoons lemon juice, or to taste
• Grated Parmesan, for serving (optional)

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