Slice lemon in half lengthwise then slice crosswise into thin half moons. Discard seeds.
On a large baking sheet, toss lemon slices and CAULILINI® baby cauliflower with 1 tablespoon olive oil and spread out in a single layer. Roast 15-20 minutes or until CAULILINI® baby cauliflower and lemon slices are browned.
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain well, reserving ½ cup pasta cooking water.
While pasta is cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic, capers, salt, pepper, and red pepper flakes and cook 2 minutes or until garlic is fragrant.
Add cooked pasta to the skillet and toss. Add roasted CAULILINI® baby cauliflower, lemon, and reserved pasta water and toss to combine.
Serve topped with parsley and Parmesan, if using.
Serving Size: About 1 cup | Servings: 4 Amount Per Serving
Calories 420 l Total Fat 12g (sat fat 1.5g trans 0g) l Cholesterol 0mg l Sodium 350mg l Total Carbohydrate 69g l Dietary Fiber 2g l Sugars 5g (Includes 0g Added Sugars) l Protein 12g l Vitamin D 0% l Calcium 2% l Iron 20% | Potassium 4%